This week, get a FREE Butchers Essentials Beef Box worth £28 when you spend £100. Use code BEEFBOX100 at checkout.

Scottish Surf & Turf

Sizzle up a surf 'n' turf with a Scottish twist

  • 35 Day Dry Aged Scotch Ribeye Steaks
  • 100% Scotch assured beef
  • Complete with juicy Scottish King Scallops
  • Code: D5376
  • Price per kg:
  • Item weight:
  • Servings: 2
Box Contains:
  • 2 35 Day Dry Aged Scotch Ribeye Steaks, 230g each
  • Wild Scottish King Scallops, pack of 3-4, raw, with roe, 140g
 
Special Price £30.00 Regular Price £37.00

Enjoy a classic surf ‘n’ turf with a luxury twist. Our Scotch Ribeye Steaks are sourced from only trusted farms in the north of Scotland, then expertly dry aged for 35 days and hand cut by our experienced Butchers. Serve with our juicy Wild Scottish King Scallops for a richly flavoured seafood option that will bring out the best of the beef.

Cooking Instructions:
 
35 Day Dry Aged Scotch Ribeye Steak
Cooking guidelines from defrosted: carefully remove the steak from its packaging, pat dry with kitchen paper. Allow the meat to come to room temperature for 20 minutes.

Heat a little oil in a heavy based frying pan, over a high heat. Season to taste with salt & pepper just before cooking. Cook the steaks to your liking following the recommended times:

Rare to medium rare: 1-1½ minutes per side, rest for 5 minutes
Medium rare to medium : 1½ - 2 minutes per side, rest for 4 minutes
Well done: 3-4 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

Cooking appliances vary in performance, these are guidelines only.
Wild Scottish King Scallops, (roe on)
Cooking guidelines from defrosted: defrost the product in the fridge overnight until thoroughly defrosted, cook within 24 hours.

Remove from the fridge for 10 minutes prior to use. Examine the scallops: remove the small white 'tendon' and any little creamy bits very gently with your fingers.

Heat a frying pan to very hot and lightly brush the scallops with the olive oil. Once the pan is hot, add the scallops, season and leave without touching for 1 minute. Cook on other side for 1 minute until just done (they should feel firm yet springy).

Cooking time should be a maximum of 3 minutes, as the plumper ones will need 2½ to 3 minutes.

Cooking appliances vary in performance, these are guidelines only.
Ingredients:
 
Nutritional Information
 
(Typical per 100g)

35 Day Dry Aged Scotch Ribeye Steak
  • Energy: 1052 kJ/253 kcal
  • Fat: 19.8g, of which Saturates: 8.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.8g
  • Salt: 0.13g

Wild Scottish King Scallops, (roe on)
  • Energy: 201 kJ/118 kcal
  • Fat: 1.4g, of which Saturates: 0.4g
  • Carbohydrate:3.4g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 23.2g
  • Salt: 0.5g

Storage
 

Frozen-iconFrozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours