the boys big day was upon us and after celebrating his 18th at Hells Kitchen in Vegas we had to step up the home game a bit……
We started off by some prime filets I cut from the whole loin…..then wrapped them in bacon, then salt and pepper….
The grilling mate are some nice scallops from Costco…..just a little salt and pepper on these as well….
The veg was roasted cauliflower dressed with chermoula compound butter…..
While the veg was roasting the filets went on the Weber sear zone….
I put a nice sear on both sides and then moved them up to the upper rack to roast….the INT was 90 ish….. 4 mins a side……
Roasted them on the upper rack rotating them every 2 mins for another 8 mins till the INT was 130…… and the bacon was rendered but tender…
Once perfect they were transferred to the house oven @ 140 to rest…..
So the boy wanted to do the scallops……bam bam he had it down!!!
The moment the scallops were just right, the platting began……… so here it is all together……
The veg was dressed with some chermoula, the scallops were also rested in the chermoula and then the fillet was finished with some chermoula compound butter and then torched to drizzle it…..
Holy chermoula MONEY this was divine!
Oh can’t forget desert……classic crème brûlée….
We started off by some prime filets I cut from the whole loin…..then wrapped them in bacon, then salt and pepper….
The grilling mate are some nice scallops from Costco…..just a little salt and pepper on these as well….
The veg was roasted cauliflower dressed with chermoula compound butter…..
While the veg was roasting the filets went on the Weber sear zone….
I put a nice sear on both sides and then moved them up to the upper rack to roast….the INT was 90 ish….. 4 mins a side……
Roasted them on the upper rack rotating them every 2 mins for another 8 mins till the INT was 130…… and the bacon was rendered but tender…
Once perfect they were transferred to the house oven @ 140 to rest…..
So the boy wanted to do the scallops……bam bam he had it down!!!
The moment the scallops were just right, the platting began……… so here it is all together……
The veg was dressed with some chermoula, the scallops were also rested in the chermoula and then the fillet was finished with some chermoula compound butter and then torched to drizzle it…..
Holy chermoula MONEY this was divine!
Oh can’t forget desert……classic crème brûlée….