The PERFECT BITE! Wagyu Tomahawk and Sea Scallops, WOW!

Step 1

Start by seasoning your steak with salt, freshly ground pepper and garlic powder. Then bag it up to cook it sous vide. Cook the steak @135°F / 57°C for 3 hours.

Step 2

While the steak is cooking prepare your scallops, first make a brine which is 1 cup of water, 4 tbsp of apple cider vinegar and 1 tbsp of sugar. Mix everything well then add it to a vacuum bag long with your scallops. Then cook them sous vide @140°F / 60°C for 45 minutes.

Step 3

Once done take them out and discard the liquids. In a pan with a bit of avocado oil sear the scallops on both side until they are nice and golden brown. Then in the same pan melt 4 tbsp of butter, then add 2 tbsp of minced garlic and keep it on medium heat.

Step 4

Then add 1 cup of pink wine, let it simmer and and let it reduce to half. Then add 1/2 cup of heavy cream, mix well and keeping it on low heat let it thicken up. Once it's ready finish it with cayenne pepper, salt and pepper to taste.

Step 5

Once the tomahawk is done take it out of the bag and pat it dry. Then using the flamethrower, sear the steak to give it a nice crust.

Step 6

Then slice it up and serve it up with the scallops and have the sauce on the side to dip them in. Now all that's left is to enjoy your perfect WAGYU TOMAHAWK & SCALLOPS!