Seared Scallops, Seared Sirloin with Fava Bean & Mushroom Aioli

A quick, nice little Surf and Turf for a Mellow Monday. A few slivers of beef, a few scallops, and a few shrimp drizzled with a very tasty aioli is all that was needed to satisfy my surf and turf crave.

Fava beans, finely chopped mushrooms went into the aioli

Aioli Recipe;

4 large cloves minced or pressed garlic, 1 1/2 Tbsp fresh lemon juice, 1/2 tsp kosher salt, 3 egg yokes, 1/2 cup each vegetable oil and olive, and a little water.

In a blender, combine garlic, lemon juice, salt, and egg yokes. Blend until the mixture is smooth. Combine the vegetable oil with the olive oil. Continue to blend on high speed as the oil is added–just a few drops at a time at first; then when the mixture thickens, increase the oil to a slow steady stream (about 1/16 inch wide. Do not add so quickly that it puddles). When the sauce becomes so thick that the oil is difficult to incorporate, which usually will happen after about 1/2 of the oil has been added, then blend in 1 or 2 Tbsp water, then slowly ad the remaining oil. Stop adding oil if the sauce ceases to take up any more oil. At this point, I added the steamed fava beans, and blended well, then the chopped steamed mushrooms and blended those it. This changed the consistency, but I just had this idea of added the fava beans and mushrooms.

The sirloin was marinaded in extra virgin olive oil, chopped garlic, black pepper corns, rosemary, dash of garlic sea salt, and onion powder

Did a quick sear on the beef in a very hot cast iron skillet. No oil added as the oil from the marinade was more than enough.

Seasoned the scallops and shrimp with a little salt, fresh cracked black pepper, and Old Bay seasoning. Seared those for a few minutes on each side

Drizzled the aioli over top, garnished with a few steamed sliced mushrooms and steamed fava beans

And that’s how it went Monday–Seared Scallops, Seared Sirloin with Fava Bean & Mushroom Aioli

Can’t forget the Vino, a nice glass of red to wash it all down


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