50+ Lifestyles

Ruthie’s Steak and Seafood – A Fine Dining Experience

Ruthie’s Steak and Seafood, nestled atop the beautiful new Rhythm City Casino Resort, is a high-rise, fine-dining experience. Offering a floor to ceiling panoramic view of Iowa’s beautiful countryside and coupled with spectacular sunsets. From the freshest seafood to the finest cuts of steak, Ruthie’s offers locally farmed pork, domestic lamb and house made desserts along with mouthwatering nightly and monthly features, paired with an extensive wine list. Chef Brady Moore and his talented culinary team are continuously developing new and creative seasonal menus, along with gluten free and nut free options. Our friendly and knowledgeable staff will make your next birthday, anniversary or special occasion a night to remember. All you need to bring is good company for a great evening.

Prosciutto Wrapped Scallops with Iowa Harvest Corn and Shaved Asparagus

Servings: 4

• 1 lb sea scallops, cleaned
• 8 slices prosciutto, thinly sliced
• salt and pepper, to taste
• 2 tablespoons butter, clarified
• 2 cups pork belly, small diced
• 2 tablespoons garlic, minced
• 2 tablespoons shallots, minced
• 1/4 cup Crown Royal
• 2 lbs fresh Iowa sweet corn
• 2/3 cup green onions, thinly sliced
• 1 pint heavy cream
• ½ teaspoon salt
• ½ teaspoon black pepper, ground
• 10 asparagus, shaved

Directions:

1. In a sauce pan sauté pork belly until crispy. Add garlic and shallots. Sauté for 2 minutes.

2. Deglaze pan with crown royal. Add corn and heavy cream until cream starts to reduce.

3. Add salt, pepper and green onions.

4. Cook over medium heat until most of the liquid has evaporated.

5. Wrap each scallop with prosciutto and pierce with a tooth pick. Season both sides with salt and pepper.

6. Heat butter in nonstick skillet. Once the butter is hot place scallops in pan and sear both sides.

7. Blanche asparagus in salted water, and then shave with a vegetable peeler.

8. To assemble, place a layer of cream corn in bottom of bowl. Remove tooth picks from scallops and arrange around the rim of the bowl. Place asparagus shavings in center of bowl to garnish.