Sexy Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce
- Extra-virgin olive oil, for drizzling, plus 1 tablespoon, 1 turn of the pan
- 4 (1-inch thick) tenderloin steaks
- 8 large diver sea scallops, trimmed of the foot
- Salt and pepper
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 1/3 cup sweet vermouth
- 2 tablespoons butter
- 1 pound asparagus spears, trimmed
- 1/2 lemon, juiced
- 2 tablespoons chives, 10 blades, chopped or snipped
Drizzle some extra-virgin olive oil over steaks to coat lightly. Get a nonstick skillet screaming hot and add meat. Cook 3 minutes on each side for medium rare, 4 for medium to medium well.
Remove meat from pan and pull it off fire to cool for a minute.
Bring 2 inches water to a boil in a medium skillet for asparagus.
Return meat pan to medium heat and add 1 tablespoon extra-virgin olive oil. Add shallots, garlic and cook 2 minutes. Add sweet vermouth and reduce by half, 30 seconds or so. Add butter to the pan to finish sauce.
Add asparagus to boiling water. Cook 2 to 3 minutes, remove and dress with lemon juice, a drizzle of extra-virgin olive oil, salt and pepper.
More Recipes and Ideas:
Seared Sesame Scallops and Teriyaki Steak with Seared Cabbage Salad, Pan Seared Scallops with Sesame Sauce and Cellophane Noodles, Surf and Turf for Two, Salisbury Steak Recipes, New York Strip Steak Recipes, London Broil Recipes, Scallop, Grilled Steak Recipes, Prime Rib Recipes