Ultimate Feast Platter

1.Preheat your grill or oven to 400°F (200°C).

2.Season the ribeye steak with salt, pepper, garlic powder, onion powder, and paprika. Let it marinate for at least 30 minutes.

3.In a large pot, boil the potato wedges until tender, about 10-15 minutes. Drain and set aside.

4.In a skillet, cook the bacon until crispy. Remove and drain on paper towels, then crumble into pieces.

5.In the same skillet, add the shrimp and scallops, cooking until they turn pink and opaque, about 3-4 minutes. Set aside.

6.In a bowl, mix the heavy cream, shredded cheddar cheese, sour cream, and chives to create a creamy sauce. Set aside.

7.Grill the marinated ribeye steak for about 6-8 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.

8.While the steak is resting, toss the potato wedges in olive oil, salt, and pepper, then roast them in the oven for 15-20 minutes until golden brown.

9.In a large serving platter, arrange the sliced ribeye steak, grilled shrimp, scallops, and chicken breast. Drizzle with barbecue sauce.

10.Serve the creamy sauce on the side for dipping, along with the crispy potato wedges and crumbled bacon on top.