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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 February 14, 2009

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    We made this recipe for Valentine's Day and for the most part found it to be perfect. I loved the scallops- they were done perfectly following the directions. I don't believe that Rachel's specialty is cooking a good fillet. I would go with Alton Brown's way of making it. .. Sear it in the pan and then broil it in the oven. Rachel's way was too crispy/burnt on the outside and not done right in the middle but it was still pretty good. I am kinda a fillet snob and have had my fair share of delicious steak house fillets and this was close but not quite there. The sauce might be considered 'bland' by some but when you have a good cut of meat and nice, fresh sea scallops you want to taste that and not the sauce so I found it perfect for this. It is an expensive meal when you buy the right ingredients but still a lot cheaper then you could get at a restaurant. If I make this meal again I will alter how I made the steak but keep everything else exactly the same.

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  • on January 23, 2009

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    That "juice" comes from your trusty neighborhood grocer selling scallops that have been injected with a briny solution to increase their weight (and your cost!. I normally just wait mine out by leaving the scallops in the pan until those juices are gone. Takes a little longer, but it does intensify the flavor.

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  • on January 02, 2009

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    I was looking for a good filet mignon recipe to make for my fiance and I for New Years Eve. I like Rachael Ray and most of her stuff is pretty easy and minimal ingredients. I decided to go with this surf & turf because not only do I love filet, but I love scallops too. I didn't make it with the asparagus, I made it with the spinach cheese cakes instead (from another one of Rachael's recipes. The filet turned out wonderful and the manhattan sauce was good, however, I could not get my scallops to sear. The just leaked a lot of white juice and they were almost boiling in their juices, so I think that prevented them from getting that nice brown color on the outside. My scallops were also very salty. I don't know if it was because of the kind I got, or putting the salt on them just became too much. Does anyone else have this probelm with their scallops leaking all of that white juice? If so, what can I do about it? Do you just keep dumping that out of the pan? Any advice/suggestions would be a great help! Thanks!

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  • on November 29, 2008

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    I love this recipe. The steak came out perfect for the time given and the scallops too. My husband and i are trying to watch what we eat and you can easily cut back on the olive oil and butter in this recipe. I think a tablespoon or so of butter would do to finish the sauce for flavor instead of two. The asparagus came out AMAZING and i plan on making this veggie a staple in our house. All together its a nice meal to prepare instead of spending $$$ at a restaurant for the same thing.

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  • on May 17, 2008

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    This is a wonderful dish! As with several other reviewers, I, too, was nervous about cooking the steak in a "screaming hot" pan. However, it turned out perfectly! It was tender and juicy, and the sauce was absolutely delicious. On suggestion I would make is to season the steak before cooking it. I went easy on the seasoning the first time, and both my husband and I agreed that we should have seasoned it a bit more. I would suggest using a couple of pinches of Paula Deen's house seasoning (1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder--it adds tremendously to the flavor. Also, be sure to use vermouth if you want the correct taste--it adds just a hint of sweetness, which, in my opinion, rounds out the sauce. Try this dish!!

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  • on May 14, 2008

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    This dish is delicious! I loved it! My Family has offically put this one on the menu! Thanks Rachel

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  • on December 16, 2007

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    Let me start by saying we are huge Rachel Ray fans and like almost everything she does, but this recipe was God awful. What a waste of good steaks (Ribeyes at $20 a pound, My wife of 35 years is an excellent cook and certainly knows how to follow a recipe, but even she couldn't pull this one off. The steak was perfectly cooked, but gray and unapetising in appearance. There was so much grease I had to open all the windows to let the smoke out so our smoke alarm wouldn't go off. The sauce was completely tasteless and the scallops.......well, scallops are what they are . The recipe called for beef tenderloin and we used ribeye, but this recipe simply does not work.

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  • on December 16, 2007

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    Flavorful. The steaks came out perfectly and the asparagus was delicious!

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  • on August 18, 2007

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    This is one of my favorites that Rachael makes. So good and so easy. Try this one!

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  • on July 21, 2007

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    This is an awesome meal, the steaks cooked perfect at those times. The manhattan sauce makes this meal. It is delicious. I dont like the sweetness of vermouth so I used a nice port wine, It was just sweet enough. Im gonna make the sauce on steaks everytime now. Yummy. The asparagus was suprisingly flavorful with just the lemon juice and olive oil. I will definately make this meal again. I also suggest the heart of romaine with strawberry vinagrette. Excellent meal. And easy. I dont particularly like scallops so I bought 8 jumbo shrimp, butterflied them and grilled them standing up to sit on top of the steak. It was just as beautiful. Dont miss out on this meal folks. Gotta go, we just finished dinner and I think Im gonna get lucky tonight.

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