Skewered Grilled Steak and Scallops with Bacon Cream Sauce

By The Gourmet Farm Girl

 

1 Rib Steak
8 Sea Scallops
½ brick of Boursin Gournay Cheese- Garlic and Fine Herb flavor
2-3 Tablespoons Bacon Bits
1 oz warm milk

Soak skewers in water while preparing the meat and sauce

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, gradually adding the warm milk till it gets creamy; add the bacon bits; re-warm when ready to pour over skewers.

When ready to grill; skewer the meat and scallops (double skewer the scallops if needed to hold them in place) drizzle with extra virgin olive oil
Place on hot grill and cook meat to your liking and the scallops are opaque and cooked through 12-15 minutes depending on the temperature of your grill. I grill at 400 to 425 degrees.

Plate up and pour bacon cream sauce over the skewers; garnish with fresh chopped parsley and ENJOY!