Surf & Turf

Ingredients

440 g	Venison, farm-raised steaks (Main)
1 to taste	Freshly ground black pepper
¾ cup	Venison, jus or beef jus
2	Garlic cloves, chopped
2 Tbsp	Parsley, chopped
1 Tbsp	Olive oil
1 to taste	Salt & freshly ground pepper
12	Scallops (Main)

Directions

1. Pat-dry the venison steaks, if necessary and ensure they are at room temperature before cooking. Season.
2. Heat a teaspoon of olive oil in a non-stick pan on medium-high.
3. Fry for about 3 minutes each side, or to your liking. Put aside, tenting with foil to keep warm.
4. Add a splash of water to the pan and pour in the jus. Bring to the boil, strain and keep warm.
5. Combine garlic and parsley with the remaining olive oil. Heat in pan on medium.
6. Pan-fry scallops for 2 minutes, turning once. Season.
7. Serve the steaks with the scallops on the side. Spoon a little jus over the steaks.
8. Excellent served with boiled baby potatoes and green beans.