Doesn't sound too bad to me. Back in the late 60's my parents belonged to a "Gourmet Club" every couple of months they would have an all out get together at a different persons house and they would do a gourmet dinner. Whether or not the Gourmet part came form Gourmet magazine, I don't know.
But one time my mother made a whole tenderloin stuffed with lobster tails served with a brandy beurre blanc I believe. She roasted the whole thing and served slices. I always got to eat the leftovers and that to me was one the best dishes I ever tasted!
So a surf and turf type like that with scallops sounds okay to me!
That sounds amazing! We took individual filet steaks and with a small ring mold the size of the scallop cut out the meat and then filled the hole with the seafood, so part of the scallop was able to be seared. They became very popular and sold out quickly. Thanks for your response.