I love surf and turf, I mean...I really, really love it. I don't think it's possible for me to visit a steakhouse without ordering a little lobster tail on the side of my rib eye. There is just something about simplistic seafood and a perfect cut of beef together on one plate. Making two stops to get the best scallops I could find along with a healthy rib eye I knew this meal with be decadent. It is grilling season after all so I also knew this would be a pretty clean kitchen sort of a meal. I really don't like over complicated recipes or making things that take hours upon hours. I think good quality food doesn't need to be overdone, it just needs the right partners to compliment it and bring out it's best flavors. My menu would start with grilled peaches for my goat cheese and mixed greens salad. Next I'd prepare my basil puree to enhance my scallops which were delicately tossed in white wine, olive oil, sea salt and pepper. I needed a side dish to satisfy my carby tooth. I had a few yellow potatoes on my counter that I'd been in need of putting to good use. I thought of a simple mashed potato but desired a crunchy element to my plate. So I did a "smashed" potato. There are all types of takes on the smashed potato and various seasonings one could use here. I've been really into my smoked paprika lately, so delicious, so I thought I'd incorporate that. Boiling my potatoes for about 15 minutes as not to get them too overcooked, I pulled them out of the water and let them cool. Once cooled I stuck each potato one by one in between two sheets on parchment paper. Smashing down on them, the once rounded shape becomes a patty. Continuing on with the remainder of my spuds, I began to season. With potatoes ready, I prepare a pan with some canola oil heated to about 400 degrees. Quickly frying the potatoes on both sides till golden brown, I lay each completed patty on my cookie sheet and hit it with a quick sprinkle of salt and pepper. The best time to season after frying is always fresh out of the pan when the item is hot. My last step is a quick squeeze of lemon to give these a good zing. I'll leave these in the oven at 200 to keep warm as I grill up the rest of our fine meal. Removing the steaks from the grill, I allow them to rest while I prep my scallops. These won't take more than about 7 minutes on a hot grill, so I start to plate my basil puree. Gently sitting the scallops atop a bright burst of green, the dish already looks amazing. Serving my potatoes and slicing up the meat. It's time to sit down and enjoy. I believe we began this meal with a classic gin martini but transitioned to a more appropriate California Chardonnay. Sometimes there is nothing better than fine dining in the comforts of your own home. Enjoy.