Fire Up the Grill…

Skewered Grilled Steak and Scallops
 with Bacon Cream Sauce
The Gourmet Farm Girl
1-2 Rib Steaks
6-8 Large Sea Scallops
½ Brick of Boursin Gournay Cheese- Garlic and Fine Herb flavor
2-3 strips Hickory Smoked Bacon
1 oz warm milk
Soak skewers in water while preparing
Fry bacon till just crisp and remove from heat; drain on a paper towel; when cool chop into small bits
Cut steak into chunks and season with salt and pepper or your favorite steak seasoning; rinse scallops and season with salt and pepper
Cut Boursin cheese in half and place in a small sauce pan; warm slowly over low heat gradually adding the warm milk till it gets creamy; add bacon bits, set aside
When ready to grill; skewer the meat and scallops on seperate skewers; drizzle with extra virgin olive oil; place on hot grill; 400 to 425 degrees and cook till the scallops are opaque and cooked through 8-10 minutes; and the steak for 10-12 minutes; steak will be medium rare
 (leave on 2-3 minutes longer if medium is desired)
Remove and plate let rest for 1-2 minutes; reheat cream sauce and  pour over the skewers; garnish with fresh chopped parsley and ENJOY!
Serves 2-3
Double or triple if serving more