Cowboy ribeye, scallops, shrimp, asparagus

Cowboy Ribeye:

1. Season the ribeye generously with salt and pepper. Let it sit at room temperature for about 30 minutes before cooking.
2. Heat olive oil in a heavy skillet over high heat. Add garlic cloves and herbs to the oil.
3. Sear the ribeye for about 4-5 minutes on each side for medium-rare, depending on thickness. Baste with the herb-infused oil while cooking.
4. Rest the steak for 10 minutes before slicing.

Scallops and Shrimp:

1. Pat the scallops and shrimp dry and season with salt and pepper.
2. Heat butter and olive oil in a pan over medium-high heat until hot but not smoking.
3. Sear scallops for about 1-2 minutes on each side until golden and just cooked through. Remove and keep warm.
4. In the same pan, quickly sauté the shrimp until they are pink and opaque, about 2 minutes per side. Serve with lemon wedges.

Asparagus:

1. Toss asparagus with olive oil, salt, and pepper. Roast in a 400°F (200°C) oven for about 15-20 minutes, or grill for about 5-7 minutes until tender and slightly charred.
2. Sprinkle with lemon zest before serving for added flavor.

Loaded Bacon and Shrimp Potato:

1. Bake the potatoes at 400°F (200°C) for about 1 hour or until tender.
2. Slice the top off each potato, scoop out some of the flesh, and mix it with bacon, chopped shrimp, and cheddar cheese.
3. Return the mixture to the potatoes, top with more cheese, and bake until the cheese is melted.
4. Garnish with sour cream and chives.

Serving Suggestions

Arrange the sliced cowboy ribeye alongside the seared scallops and shrimp, with the asparagus and loaded potatoes on the side. This creates a visually appealing and balanced plate that is perfect for a special occasion.

This feast encapsulates a range of flavors and textures that are sure to impress any diner. Would you like to explore additional tips for seasoning or alternative methods for cooking any of these components?