Celebrate Dad

Have a BBQ for the BEST Dad

IMG_0660edit.jpg

Lemon Butter Scallops, recipe provided below (adapted from Damn Delicious)

Ingredients

  • 1 tablespoon unsalted butter
  • 1 pound scallops
  • Kosher salt and freshly ground black pepper, to taste

Ingredients for the lemon butter sauce

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions

  • Melt 1 tablespoon butter in a large skillet over medium high heat.
  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  • To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
  • Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.
9qtVISH.jpg

Grilled Filet Mignon, recipe provided below (adapted from 101 Cooking For Two)

Ingredients

  • 2 Filet Mignon about 1 1/4 to 1 1/2 inch thick. They will be about 6-8 oz each.
  •  7:2:2 seasoning or just coarse salt and pepper

Directions:

  • Start with quality filets. I like a 1 1/4 to 1 1/2 inch thick that will be 6-8 ozs. each.
  • One of the most important steps is resting the filets at room temperature for 30 or so minutes. This rises the temperature of the meat making getting your desired internal temperature much easier. While it is resting, get your grill temperature about 450. Just over medium for me but more medium high on lesser grills. Of course, clean and oil the grill.
  • Give the filets seasoning of your choice. Do it just before grilling. I use a nice sprinkling of my 7:2:2 seasoning but just a nice sprinkle of coarse salt and pepper will do.
  • Place the filets on the grill. Grill on the first side for 6 minutes. Rotate half the way though for these nice crossed grill marks. Flip and grill until the you reach the correct internal temperature for your taste. For me I do another 6 minutes (with the rotation) and get 145-150 internal temperature.
  • Remove and rest for 5 minutes minimum. A light foil tent is a good idea here.
IMG_2193edit.jpg

Lemon Garlic Shrimp Kabobs, recipe provided below (adapted from Damn Delicious)

Ingredients

  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 4 lemons, thinly sliced and halved
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup unsalted butter, melted
  • 1/4 cup freshly squeezed lemon juice
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 2 tablespoons chopped fresh parsley leaves.

Directions

  • Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Thread shrimp and lemon halves onto skewers. Place skewers onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 5-7 minutes.*
  • Melt butter in a medium skillet over medium high heat. Stir in lemon juice, garlic, oregano, thyme and basil until fragrant, about 2 minutes; season with salt and pepper, to taste.
  • Serve shrimp skewers immediately, brushed with butter mixture and garnished with parsley, if desired.