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Surf and Turf


Grilled New York Strip; Pan seared Scallops; Smoked Beetroot Puree; Heirloom Carrot Salad; and Balsamic Pan Jus

Contributed by: Chef Mark Godbeer

Feeds ten guests

This recipe was created with the mind set us as crew use to achieve the guests satisfaction - ‘less is more and more is less, but yachting is everything!’. This surf and turf is a great match, with the rich earthiness of the beets, accenting the buttery taste of the scallops paired off with the robustness of the strip, all to be tied together with the freshness of the salad and acid from the rich jus...again, yachting is everything.



NY Strip
10 x 16oz NY strip steaks (fat trimmed)
1/2 stick butter (cut into 10 pieces)
Olive oil to cook
Salt & pepper to taste

50 x bay scallops
Olive oil to cook
Salt & pepper to taste

Smoked beetroot puree
4 large beetroots
3 tsp lemongrass puree (found in grocery store by the fresh herbs)
1 cup chicken stock
1 tsp liquid smoke (found in grocery store by BBQ sauces) Salt & pepper to taste

Heirloom carrot salad
20 heirloom baby carrots thinly sliced (assorted colours) 1 sprig fresh rosemary (finely chopped)
1 bunch fresh dill
1/4 cup e.v.o.o.
1 bunch green onion (finely chopped)
10 x radish
Salt & pepper to taste

Pan jus
2 cup good quality & aged balsamic
1 cube beef bouillon
2 tbsp butter
2 tbsp all purpose flour
Salt & pepper to taste


Beetroot puree
Wrap the beetroot in tin foil two at a time. Place in a pre heated oven at 375 degrees Fahrenheit and cook for 3 hours (or until a knife inserts with no resistance).

Once the beetroot is cooked, peel them (I wear rubber gloves when doing this and I peel them under running cold water) and roughly chop them, placing in a Vitamix (or any food processor you have available).

Add the chicken stock, lemon grass & liquid smoke and blend for 1 minute. Season to taste and place in a sauce pan ready for heating and plating.

Heirloom carrot salad
Thinly slice the carrots and place in a large mixing bowl.

Finely cut the radish into ribbons and add to carrots

Chop the herbs and green onion finely and add to the bowl.

Add the olive oil and season the salad and mix.

NY Strip
Having trimmed the steak of most of its fat, season the steaks whilst you preheat a heavy bottomed skillet on the stove to high.

Brush each steak with a little olive oil and sear ALL the sides for 30 seconds per side.

Once the steaks are seared, place them on a baking sheet and continue with the rest until all steaks have been seared.

Place a slice of butter on each strip, let steaks sit for 5 minutes whilst you prepare scallops then put the steaks in an oven preheated to 375 degrees Fahrenheit. I prefer my strip medium-rare - for this I cook the steaks for 6 - 8 minutes (with convection fan assist).

When the steak has reached desired doneness, pull from the oven and set aside to rest for 4 - 5 minutes.

When the steaks have rested, slice each steak right down the centre and prepare for plating. Reserve skillet pan for Jus.

Line scallops up on a baking sheet and brush each one with olive oil and season with salt & pepper.

In a heavy bottomed pan set at med - high heat place scallops 10 at a time and sear each one giving it a nice golden color on both sides. Repeat this with all scallops, returning seared scallops back to the baking sheet.

Once the steaks have been in the oven for 5 minutes, place the scallops in, as they only take 4 -5 minutes. Once they are done, pull and set aside for plating.

Pan Jus
Once the steaks are ready to go in the oven and you are finishing upon your scallops, reheat the skillet used for cooking the steaks to a high heat.

Deglaze the pan with the balsamic and add the beef cube, whisking continuously. Once the bouillon has dissolved reduce heat to low.

In a separate pan, set at medium, melt the butter. Add the flour (we are making a roux (sauce thickener)), whisk for 30 seconds then continue to whisk as you slowly pour the balsamic mixture into the pan.

Continue whisking until the sauce begins to thicken. Reduce heat to warm, waiting for plating.


To start, place the strip pieces down on a plate so that they are parallel but off set.

Opposite the each piece of steak place the beetroot and place 3 x scallops on top.

Top the centre of the dish with a small handful of carrot salad.

In a small vessel, be it a mini mason jar or gravy container, pour the pan jus.

Serve immediately with a hearty Cab Sauv or Light lager.

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