Grilled Surf & Turf Recipe by BBQ Champion Olli

Before we dive into this mouthwatering Surf and Turf recipe, let’s take a moment to tip our hats to the legend himself: Marc-Oliver Suppa—aka Olli, the Team Captain of BBQ All Stars—who just bagged the title of Mecklenburg-Vorpommern State Grill Champion 2024! 

Bull BBQ EU was proud to support Olli’s team in this victory by sponsoring them with the Bull BBQ Brahma grill cart.

Now that we’ve acknowledged the champion, let’s introduce the dish that Olli has prepared for us using the Bull BBQ Brahma grill—this delicious Grilled Surf and Turf Menu.

We’re talking ribeye steaks, scallops, pumpkin-bacon bites… the works!

So grab your apron, a cold drink, and let’s get grilling!

GRILLED “SURF AND TURF MENU” WITH RIBEYE STEAK, SCALLOPS, AND PUMPKIN-BACON BITES

Ingredients

• 2 juicy Ribeye Steaks
• 8 plump Scallops
• 400g of pre-cooked potatoes, halved or quartered (because you’re fancy like that)
• 1 Hokkaido pumpkin, sliced into wedges
• 12 bacon strips (yes, you read that right—bacon AND pumpkin)
• 4 shallots, quartered
• Olive oil
• Salt and pepper
• Fresh herbs (think thyme, rosemary—anything that smells like happiness)
• Garlic cloves to taste (the more, the merrier)

PREP LIKE A PRO

1. Pumpkin-bacon goodness: Wrap each glorious pumpkin wedge in bacon and lay them out on a tray like the royalty they are.
2. Rub-a-dub: Rub your ribeye steaks and scallops with some olive oil, then get generous with the salt and pepper.
3. Shallot shower: Toss your shallots in olive oil and add a sprinkle of salt—simple, but they’ll steal the show later.

THE GRILL MAGIC

1. Preheat the grill: We’re looking at medium-high heat here. Get your Bull BBQ Brahma fired up and place a plancha on one side to heat up too—because variety is the spice of life.
2. Pumpkin and shallots first: Pop those bacon-wrapped pumpkin wedges and shallots straight on the grill. Give them about 15 minutes to become crispy, caramelized, and utterly irresistible.
3. Scallops and potatoes on the plancha: Lay the potatoes and scallops on the hot plancha. Scallops need just 2 minutes per side (we’re going for that perfect sear), and potatoes will need 5-7 minutes to get that golden, crispy edge. Throw the shallots on the plancha too right before serving for a final flavour boost.
4. Steak time: Grill your ribeye steaks for 4-5 minutes per side depending on how you like them. Rest them for a minute, top with fresh herbs and a smashed garlic clove, and they’re ready to shine.

SERVE IT LIKE A CHAMPION

Plate up your masterpiece: juicy ribeyes, seared scallops, golden potatoes, caramelized shallots, and crispy bacon-wrapped pumpkin slices. For the ultimate finishing touch, serve it with herbed butter or a fresh chimichurri sauce—because why not?

So there you have it—your championship-level BBQ feast, fit for a grilling king like Olli himself! Whether you’re cooking to impress or just treating yourself, this dish will knock your socks off. Now, go get grilling and enjoy every delicious bite. A big thanks to Olli for making this recipe!

Follow Olli for more BBQ inspiration at: https://www.instagram.com/bbq.allstars/