Recipe Spotlight: Surf and Turf with Responsible Choice Seafood and Angus Reserve Beef

A meal that pairs Responsible Choice seafood and Hy-Vee’s Angus Reserve Beef offers both satisfying taste and the confidence of knowing that the seafood is responsibly harvested and the beef is 100 percent natural and comes from Midwest-raised, grain-fed cattle.

Surf and turf is a favorite American cuisine. Angus Reserve Beef is naturally aged, so it’s also naturally tender. I like the contrast of somewhat sweet scallops with the char of the grill.

A word of caution: Don’t overcook the scallops or they will become rubbery. A minute to a minute and a half on each side is sufficient. Before cooking, be sure to pat them dry to remove excess moisture; otherwise, they will steam rather than sear.

The Angus Reserve Beef offers is priced at three tiers to meet different budgets: Prime Reserve, Choice Reserve and Angus Reserve.

Following are some surf and turf recipes to consider:

Crabmeat-Stuffed Lobster Tail

All you need:

  • 1/2 cup butter, melted
  • 1 tbsp lemon juice
  • 1/2 tbsp lemon zest
  • 4 (8 oz. each) lobster tails, thawed
  • sea salt and freshly ground pepper, to taste
  • 4 tbsp salted butter
  • 5 tbsp minced onion
  • 1/2 tsp minced garlic
  • 1 cup crushed round butter crackers
  • 1 1/2 cups jumbo lump crabmeat, picked over for shells and cartilage
  • 1/2 tsp lemon zest
  • 5 tbsp dry sherry
  • 2 tsp olive oil

All you do:

  1. To make lemon butter: combine 1/2 cup melted butter, lemon juice and lemon zest. Set aside.
  2. Preheat oven to 425 degrees. Split lobster tails in half. Remove tail meat, then replace in shells. Place lobster on baking sheet. Season with salt and pepper to taste, then brush with melted lemon butter. Bake for 5 to 6 minutes.
  3. Melt 4 tablespoons butter in a small saucepan or sauté pan. Add onion and garlic and cook until onion is translucent. Do not brown. Fold in crushed crackers, crabmeat, salt, white pepper, lemon zest, sherry and olive oil.
  4. Remove lobster tails from the oven after 5 to 6 minutes. Brush again with melted lemon butter, then pack stuffing tightly on top. Bake for 12-1/2 to 13 minutes, until lobster meat reaches 145 degrees on an instant-read thermometer. Brush one final time with melted lemon butter before serving.

Grilled Filet with Herb Butter

All you need:

  • 1 tbsp whipped or regular butter, slightly softened
  • 3 tsp extra-virgin olive oil, divided
  • 1 tbsp minced fresh chives
  • 3 tsp minced fresh oregano, divided
  • 1 tsp freshly grated lemon zest, divided
  • 1 tsp lemon juice
  • sea salt and black pepper, to taste
  • 1 tbsp minced fresh rosemary
  • 1 clove garlic, minced
  • 1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions

All you do:

  1. Preheat grill to high.
  2. Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives, 1 teaspoon oregano, 1/2 teaspoon lemon zest, lemon juice, and salt and pepper to taste. Cover and place in the freezer.
  3. Combine the remaining 1 teaspoon oil, 2 teaspoons oregano, 1/2 teaspoon lemon zest, rosemary, minced garlic, salt and pepper in a small bowl. Rub on both sides of steak. Grill the steak 3 to 5 minutes per side for medium-rare. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.

Grilled Sea Scallops with Lemon

All you need:

  • 3 scallops per person
  • extra virgin olive oil, as needed
  • zest of 1/2 lemon
  • herbed sea salt, as needed
  • cracked black pepper, as needed

All you do:

  1. Prepare grill for medium-high heat cooking and make sure the grates are clean.
  2. Toss scallops with olive oil, lemon zest, salt and pepper, just enough to coat. Place on grill for 1 to 1 1/2 minutes per side or just until cooked through.