Surf & Turf on the Konro Grill

Steak, scallops, smoke and fire—because sometimes you want the best of both worlds.

Live-fire cooking doesn’t get more indulgent than this. Fat-marbled steak cooked over charcoal flames. Scallops still in their shells, add a brush of lemon oil, a scattering of sea salt, and a Konro Pro running hot, and you’re in serious surf-and-turf territory.

What You'll Need

Feeds 2–4 (double up if you’re feeding a crowd)

For the turf

• 2 thick-cut ribeye or sirloin steaks
• Olive oil
• Sea salt flakes
• Cracked black pepper
• Optional: crushed garlic, thyme or rosemary for basting

For the surf

• 4–6 fresh scallops in the shell (roe on or off—your call)
• A knob of butter
• 1 clove garlic, finely chopped
• Zest of 1 lemon
• Fresh parsley, finely chopped
• Sea salt + pepper

To finish

• 2 lemons (halved for grilling)
• Your favourite dipping sauces, fresh salad or grilled veg (asparagus works beautifully)

The Set-Up

Grill: Konro Pro 5.4
Fuel: Binchotan or quality lumpwood charcoal
Grate: Konro Pro Stabdard Grill Plate (or wire wide-hole)

Light your charcoal and let it settle until glowing and covered in ash. Place your grill plate and let it heat up for 5–10 minutes—hot enough that you hear a solid sizzle when food hits the metal.

How to Cook It

1. Season + Prep

Let the steaks come to room temp. Coat lightly with oil, salt, pepper, and any herbs or extras.

For the scallops, combine butter, garlic, lemon zest and parsley in a small bowl. Add a dab of this mixture to each shell.

2. Grill the Turf

Start with the steaks. Sear them directly over the hottest section of your Konro—2–3 mins per side for medium rare, depending on thickness. Use the cooler zone to rest them gently after grilling.

3. Scallops in Shell

Slide the scallop shells onto a medium-heat section of the grill. Let the butter bubble and baste the scallops as they cook—1–2 mins until just firm and opaque. Don't flip, don’t rush.

4. Grilled Lemons

Halve lemons and place cut-side down until deeply caramelised. Squeeze over everything just before serving for that fire-roasted citrus hit.

Serve It Up

Slice your steaks, place them alongside the buttery scallops, and hit the whole board with grilled lemon and sea salt. Crack open a crisp bottle of white, or something bold and red if that’s your mood. Sit back and enjoy.

This is live-fire luxury. No bookings, no rules—just good food, done right.

Bonus Tips

• Use Skewers to cook prawns alongside.
• If cooking for a crowd, rotate steaks and scallops in batches to keep everything piping hot.
• Add a drizzle of chilli oil or miso butter to your scallops for an umami upgrade.

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