Cut the steak into 1 inch chunks and add to a rimmed baking pan along with the mushrooms.
In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, Runnin’ Wild Steak Seasoning, rosemary and oregano. Pour over the steak and mushrooms. Cover and refrigerate for at least 2 hours.
Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.
Thread the marinaded steak and mushrooms, along with the potatoes, onto skewers.
Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once, until meat is cooked to desired doneness. Reseason with salt and pepper and serve immediately.
Preheat an outdoor grill for medium heat and lightly oil grate. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat and stir in lemon juice and salt.
Place scallops in a large bowl, and toss with butter mixture and Runnin’ Wild Seafood Seasoning. Let stand for about 2 minutes.
Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.