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+ servings
Ribeyes and Bacon Wrapped Scallops
Prep Time
10 mins
Cook Time
15 mins
Resting Time
10 mins
Total Time
35 mins

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!

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
  1. 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.
  2. 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.
  3. 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.
  4. While food is resting, make your spicy gremolata. Mix together all ingredients for gremolata and set aside.
  5. Once done, slice steak and serve with Bacon Wrapped Scallops. Top with gremolata and enjoy!