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Valentines Day Surf and Turf
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Ribeyes and Bacon Wrapped Scallops

Need a simple yet epic meal for Date Night or Valentines Day? Try this Surf and Turf recipe using Ribeyes and Bacon Wrapped Scallops. It is sure to put a smile on your significant other's face!
Prep Time10 minutes
Cook Time15 minutes
Resting Time10 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 2 people
Author: Derek Wolf


Steak Ingredients:

  • 1 Ribeye Heart Shaped Cut
  • 2 tsp of Sea Salt
  • 2 tsp of Black Pepper
  • 2 tsp of Garlic Powder
  • Olive Oil

Scallop Ingredients

  • 10 Large Scallops
  • 2 tsp of Sea Salt
  • 2 tsp of Black Pepper
  • 2 tsp of Garlic Powder
  • 2 tsp of Cumin
  • 5 strips of Bacon sliced in half longways

Spicy Gremolata Ingredients:

  • ¼ cup of Parsley chopped
  • 5 Garlic Cloves minced
  • 1 Lemon zested & juiced
  • 2 tsp of Hot Sauce


  • Lather Ribeye Hearts with olive oil, sea salt, black pepper and garlic powder. Set in the fridge to set for 20 minutes. Dry off all scallops with a paper towel then season with sea salt, black pepper, garlic powder and cumin. Wrap with bacon and place on a skewer. Let sit in the fridge for 10 minutes to set.
  • Using Cowboy Charcoal, fill a 1-2 full chimneys of coals, light and let preheat for 15 minutes. Pour coals into the grill and place into one pile for direct cooking.
  • If you’d like, preheat cast iron skillet for cooking or grill on grill grate. Add steak over coals and let cook for 2-3 minutes. Before flipping steak, add scallops to grill to cook. Flip steak and cook until 117F internal for medium rare. Rotate scallops on all sides every 30-45 seconds to evenly cook bacon. Cook scallops until 145F internal. Pull both scallops and steak off once done and let rest for 8-10 minutes.
  • While food is resting, make your spicy gremolata. Mix together all ingredients for gremolata and set aside.
  • Once done, slice steak and serve with Bacon Wrapped Scallops. Top with gremolata and enjoy!