Ingredients

Here are the following ingredients:

• 8 oz (250 g) fresh or frozen raw shrimp and scallops, shelled
• 8 spears fresh or frozen asparagus, cut into 2-inch (5 cm) pieces
• 1 lb (500 g) Beef Grilling Steaks (e.g. Strip Loin or Rib Eye)
• Salt and pepper
• 1 tsp (5 mL) minced garlic
• 1/2 bottle (175 mL) Renee’s Gourmet Creole Mustard Sauce
• 1/2 tsp (2 mL) dried parsley or tarragon
• 2 tbsp (30 mL) grated Parmesan cheese (optional)

Shopping List

Here are the following shopping items to buy:

• 8 oz fresh or frozen raw shrimp and scallops, shelled
• 8 spears fresh or frozen asparagus
• 1 lb (500 g) Beef Grilling Steaks (e.g. Strip Loin or Rib Eye)
• Salt and pepper
• Garlic
• Creole Mustard Sauce
• Dried parsley or tarragon
• Grated Parmesan cheese (optional)

Method

Follow these cooking methods/directions:

1. Cook seafood and asparagus in large saucepan of boiling, salted water for 2 to 3 minutes or until shrimp are pink and scallops are opaque. Drain and set aside.

2. Season steaks with salt and pepper; broil, grill or pan-fry to desired doneness.

3. Sauté garlic in lightly oiled frying pan. Stir in Creole Mustard Sauce, parsley, cooked seafood and asparagus; heat through. Pour over cooked steaks. Sprinkle with Parmesan cheese, if desired.