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Chefs sail with "surf and surf"
Surf & turf gets all the glory. What about killer surf & surf combos? Like walleye and shrimp, or a duo of hot and cured salmon, or a sea-faring pairing of lobster and scallops?
Answers from other users
A favorite at our private dinners lately has been oysters roasted with bone
marrow butter. We've also served grilled fresh sardines draped with lardo.
How about "surf and swine", that never ends badly.
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Amanda DowningChef/Partner
Rockit Bar and Grill
Chicago, IL
My favorite "surf and turf" pairing is scallops and braised oxtail. anything else you put with it will be great, because those two items are great together. I don't care for a traditional steak and lobster pairing, those drive me mad....
David CarrierExecutive Chef
The Cloister on Sea Island
St. Simons Island, GA
I am not a huge fan of lobster the traditional surf of turf. I normally resort to shrimp its sweetness and texture lends itself to the the textures of grilled, braised and cured meats. After spending time in the south I tend gravitate towards pork, specifically pork that is smoked. Currently I have a shrimp and grit dish that incorporates an in house smoked tasso ham.
I wouldn't pick a favorite between the two. I love pairing salt pork with seafood, and the same goes for beef and veal glazes. Crawfish makes a wonderful sauce or stuffing, as does crab and what they call "gumbo shrimp" in LA - the little buggers. The possible s/t or s/s pairings are endless and both have their merits.
Chef
Consultant
Chicago
I really enjoy pairing different seafood elements together, right now I have lobster and scallops with a sun choke sauce, barley and young coconut. The different flavors and textures offer different experiences of the sea and keep the dish interesting. Conversely I also a shucked oyster topped with frozen and shaved foie which has been interesting because the foie is pulling out earthy flavors from the oyster instead of crisp brininess