Sunday, April 8, 2012

Recipe Test - Surf and Turf

Surf and turf is a combination meal of seafood and meat. When most of us think of surf and turf, lobster and steak usually come to mind, but this version from Chef Bryce of combines atlantic sea scallops and chicken livers. This is a mind-blowingly brilliant combination, and a very quick meal - perfect for weeknights.

Now the kid in you may be going, "ewwwwww chicken liver!" but I assure you, not only does this taste amazing, but there are a ton of health benefits as well. Yummy organ meats are brimming with nutrients. Below is a helpful list put together on of what you get when you eat chicken liver:

1. Helps prevent anemia (Vitamin B12 – 352%)
Chicken liver can supply the body with over three times the daily needed value of vitamin B12, an essential nutrient which supports the production of red blood cells and helps prevent pernicious anemia.

2. Promotes good eyesight (Vitamin A -288%)
Many people probably didn’t know that it is brimming with vitamin A in the form of retinol, alpha and beta-carotene including lycopene. At 14378 IU, it’s a very powerful supporter for healthy vision.

3. Helps promote fertility (Folate – 140%)
If you’re pregnant or planning to get pregnant, chicken liver is good for you. With its 560 mcg of folate, it helps promote fertility as well as prevent neural tube defects for the developing baby.

4. Promotes healthy tissues (Riboflavin -136%)
Soreness around the lips, mouth, and tongue and cracking and/or peeling of the skin at the corners of the mouth and around the nose indicates a lack of riboflavin in the body. Riboflavin, also known as vitamin B1 is essential for normal reproduction, growth, repair and development of body tissues including the skin. Chicken liver is loaded with 2.3 mg of riboflavin.

5. Keeps thyroid healthy (Selenium – 126%)
It is also brimming with selenium, a mineral which supports iodine to keep the thyroid gland in top shape.

6. Helps the body fight stress (Pantothenic Acid – 83%)
With its rich pantothenic acid, it helps the body combat stress by supporting the adrenal glands.

7. Keeps immune system healthy (Iron – 72%)
In addition to its role in preventing anemia, iron also keeps the immune system in top condition and chicken liver is an excellent source of this essential mineral.

8. Helps prevent pellagra (Niacin – 70%)
Lack of niacin supply in the body will show in the form of pellagra, a disease with symptoms that include delusions, diarrhea, inflamed mucous membranes and scaly skin sores. Chicken and tuna are some of the highest sources of niacin.

9. Promotes healthy skin, hair and nails (Protein – 52%)
One of the many health benefits of protein is keeping the skin, muscles, hair and nails in top condition and chicken liver is another excellent source of this very important nutrient.

10. Helps keep teeth and bones healthy (Phosphorous – 42%)
It is also good for the teeth, gums and bones through its rich phosphorous content as calcium cannot build teeth and bones without the aid of this mineral.

Now that I hope I have you at least interested in the idea, here is the recipe! If you do it right, your liver will be seared and a bit crispy on the outside, but soft on the inside and your scallops will be caramelized on the outside giving it a sweet flavor. Chef Bryce actually posted a video showing you how to prepare this, but didn't write the recipe down so I've done my best to capture everything below.


  • Chicken livers (usually sold in a pint container in the meat dept of your grocery store)
  • Clarified butter, ghee, lard, or olive oil (for frying)
  • Large north atlantic sea scallops
  • Salt and Pepper to taste
  • 1-2 Tbsp coconut oil
1. Prep your chicken livers by rinsing thoroughly and patting dry with paper towels. There is a membrane running down the middle of the livers - cut it off with a sharp knife. This will separate the liver into two halves.

2. Prep the scallops by rinsing and drying. Your scallops may have a little "foot" still attached to it. This is a tough piece of muscle that used to attach the scallop to its shell. You can pull it off, or cut it off with your knife.

3. Sprinkle your chicken livers and scallops with salt and pepper. Heat a nonstick frying pan over medium high heat and begin to melt a few spoons of clarified butter. (You could choose another oil of your choice such as ghee, lard, etc.)

4. When the pan is nice and hot, hold it up and away from the heat and gently lay each chicken liver down inside. We will do the scallops after the liver is done. Because the liver and scallops contain a lot of moisture, they will cause the oil in the pan to sizzle and pop pretty violently, so take care. Wait until you get a nice sear on the bottom of the livers and then flip them over. Fry another few minutes until both sides are seared and the center is cooked through but still soft.  Move your chicken livers off to the side.

5. Add more butter to the pan and gently lay in the sea scallops. In about a minute, the bottoms should be nicely seared and you can flip them over. At this time, take a nice spoonful of coconut oil and drop it into the pan. Coat the scallops, both sides, in the melted coconut oil to add a bit more sweetness and flavor. Wait another minute or two until the other side of the scallop is nicely caramelized and the center is cooked through and remove them from the heat.

6. Your chicken liver and scallops are ready to serve as is. Chef Bryce paired them with a bit of dandelion greens with olive oil, salt, pepper, and fresh lemon juice. I paired it with roasted kale.


cut off this membrane

season with salt and pepper

season these bad boys with salt and pepper, too

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