Sexy Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Winning Hearts One Plate at a Time

Rated: 5 stars out of 5Rate itRead users' reviews (104)

RECIPE
COMMENTS & REVIEWS(104)

Cook Time:
10 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 10 min
Total:: 20 min

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Ingredients

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

Directions

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.

Drizzle some extra-virgin olive oil over the scallops and season with salt and pepper. Get a skillet screaming hot and cook scallops 2 to 3 minutes on each side until well caramelized.

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.

Place each tenderloin steak on a plate and drizzle Manhattan sauce down over top. Serve 2 scallops on top of steaks and garnish with chives. Serve asparagus spears alongside.

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Comments & Reviews

recipe Sexy Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce
Eric Bridgewater, MA 01-15-2010
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Simple to die for
Rated: 5 stars out of 5

Was looking for something for dinner and fell upon this recipe. Not being the best of cooks and never having faith in what... ability I have in cooking I thought what the hell lets give this a try. Told the wife to bring home a bottle of red wine to go with my surprise and away I went. Let me say this meal was nothing more than amazing and extremely simple to make. Steak came out perfect scallops were sweet and tender and the Manhatten sauce was out of this world. Paired this up with twiced backed potaotes and it was a meal simple to die for. I would definitely make this meal again. The only thing I need to say is to follow the recipe.Read more
recipe Sexy Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce
LAUREN New City, NY 08-19-2009
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Would be happy to be seved this in a 5 star restaurant
Rated: 5 stars out of 5

This was one of the best recipes I've tried from Rachel. The sauce was fantastic and super easy to make. I served it with... the asparagus (which were also very good) and mashed potatoes...with my glass of Cabernet, I felt like I was in an expensive steak house. To the people who are having problems with the "white juice" are you patting your scallops dry before putting them in the pan? I always make sure mine are very dry and have never had that problem...just a suggestion. Read more
recipe Sexy Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce
Nancy Wichita, KS 06-22-2009
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Amazing Flavor
Rated: 5 stars out of 5

I made this tonight and the steaks came out amazing with the sauce. I used shrimp because it is hit and miss with finding... scallops in our super market. My husband asked me to keep the recipe handy. Read more
recipe Sexy Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce
K plainfield, NJ 02-19-2009
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OH SO SEXXY AND YUMMY!!!
Rated: 5 stars out of 5

I JUST MADE THIS FOR A LUNCH{PREVIEW FOR DINNER} AND IT WAS SOOOO GOOD! I USED AN AGED FILET AND WILD CAUGHT FROZEN SCALLOPS,... IT REALLY TASTES LIKE A FANCY RESTAURANT QUALITY MEAL. I DIDNT HAVE SWEET VERMOUTH SO I USED A 2007 CENTRAL VALLY SAUVIGNON BLANC{NOT MY FAV}BUT TO SWEETEN IT UP I ADDED 3 DROPS OF AGAVE NECTER TO THE SAUCE AT THE END AND A FEW DROPS OF A-1 STEAK SAUCE FOR A BIT OF TANG....STEAK CAME OUT PERFECT, SCALLOPS WERE SWEET AND TENDER...DIDNT HAVE TIME FOR THE ASPARAGUS BECAUSE OF A DEMANDING 6 MONTH OLD BABY,{LOL} MADE IT WITH RED SPANISH CILANTRO RICE....WILL BE ADDING THIS TO THE DINNER ROTATION MENU!!!! YOU ALWAYS HAVE TO TASTE AS YOUR COOKING TO ADJUST FLAVOR, I WASNT CRAZY ABOUT THE SAUCE BUT ADDED TWO THINGS AND IT CAME OUT WONDEFUL!!!!!! Read more
recipe Sexy Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce
Diana Havre de Grace, MD 02-16-2009
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scallops
Rated: 5 stars out of 5

To brenda in St Louis Park: If you are a "Filet" snob, then know how to spell it! Only one L in the word! If you don't... overcook these steaks, then they come out perfectly!Read more
recipe Sexy Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce
RON Long Beach, CA 02-15-2009
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Great Valentine's Day Dinner
Rated: 5 stars out of 5

We loved this recipe. It was perfect for our quick-fix heart healthy tasty special meal. I added whole wheat couscous with... peas to the dish in order to sop up some of that yummy Manhattan sauce! Bravo! Loved it.Read more