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

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

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Total Reviews: 100

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  • on June 23, 2010

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    Made this for a good friend who LOVES to drink Manhattans. Used Ribeye steaks as others had recommended. Cooked the steak in the broiler on high for 5 min on each side for medium.

    The market didn't have a shallot, so I used an onion and another clove of garlic. Also didn't have vermoth on hand so used a sweet red wine. DELICIOUS! And quick!

    DO MAKE SURE YOU DRY THE SCALLOPS WELL!!! I had a grease pop that left a nasty burn on my arm. Also, next time would adjust the temp on the scallops as the "screaming hot" started a grease fire. My scallops may have been a *little* overdone, but they were still really tasty. Served with double baked bought at the butcher's and sweet corn.

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  • on February 14, 2010

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    Just made this for Valentine's Day dinner. It came out so good, and it was my first time cooking steak and scallops! I didn't use vermouth in the sauce, just some beef broth, and it was pretty good. I also made oven roasted rosemary red potatoes too. Very sexy dinner! Thanks Rachel Ray for making me less intimidated to cook a steak! Next time, perhaps a ribeye...

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  • on February 13, 2010

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    Made this for my husband for Valentine's and he loved it. We both thought the manhattan sauce was phenomenal. My only complaint would be that I'm not a big tenderloin fan, I think it lacks in flavor, next time I will make it with ribeyes as other reviewers suggested. I followed the recipe exactly and made everything including the asparagus. It was all good. I did make sure the scallops were nice and dry, wrapped them in a paper towel for 30 minutes before cooking. The only change I would make for next time is the cut of meat.

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  • on January 15, 2010

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    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.

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  • on August 19, 2009

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    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.

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  • on June 22, 2009

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    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.

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  • on February 19, 2009

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    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!!!!!!

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  • on February 16, 2009

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    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!

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  • on February 15, 2009

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    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.

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  • on February 14, 2009

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    I made this for Valentine's Day and it was like a restaurant dinner! My husband loved it! I used a cast iron skillet for both the filet and the scallops and do be sure to make it screaching hot! I served wedged lemons w/ the scallops. I didn't make the manhattan sauce, I tpped the filet mignon w/ a bleu cheese butter (6 oz. of good bleu cheese, 6 oz. softened butter, 1 tsp of worcestershire sauce and freshly ground pepper. It was perfect, and it really was simple if you know the basics of cooking and timing meals! (P.S. I roasted the asparagus w/ olive oil and salt and pepper in the oven on 400 degrees for 15 minutes

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