Smoked Ribeye Dinner with Scallops, Shrimp, Hasselback Potato, Honey Butter Croissant and Asparagus

Instructions

Step 1 Preheat smoker to 225°F and season ribeye with olive oil, steak seasoning, garlic powder, salt, and pepper. /nStep 2 Smoke ribeye for about 45–60 minutes or until internal temperature reaches desired doneness. /nStep 3 Sear the ribeye in a hot skillet with a little butter for 1–2 minutes per side to develop a crust, then rest. /nStep 4 Slice thin cuts into the potato without cutting all the way through, drizzle with olive oil, and season with salt, pepper, and garlic powder. /nStep 5 Bake potato at 400°F for 50–60 minutes, basting with butter halfway through. /nStep 6 Heat a skillet with butter and sauté garlic, then add scallops and cook 2–3 minutes per side until golden. /nStep 7 In the same pan, cook shrimp with paprika, Cajun seasoning, and lemon juice until pink and cooked through. /nStep 8 Toss asparagus with olive oil, salt, and pepper, then roast or sauté until tender. /nStep 9 Mix butter and honey, then warm croissant and brush with honey butter. /nStep 10 Top hasselback potato with sour cream, bacon, and green onions. /nStep 11 Plate ribeye with scallops, shrimp, asparagus, potato, and croissant, then garnish with parsley.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet to maintain texture. Warm seafood briefly to avoid overcooking. Reheat potato and asparagus in the oven for best results, and warm croissant lightly before serving.