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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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Average Rating:

Total Reviews: 100

Showing 31-40 of 100

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  • on March 31, 2007

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    We made this for Valentine's Day and now make it often - we use Ribeyes instead of Tenderloin--AWESOME!!!

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  • on March 24, 2007

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    I have made this twice now and found it to be fabulous. I substituted red wine for the vermouth as I am not fond of vermouth. I shared it with family and they couldn't get enough!!! Try it, you'll love it!

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  • on March 16, 2007

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    this was absolutely delicious!!!!!
    I made it for my g/f and we loved it!
    I had never pan fried a steak before and it came up rare; but all was good b/c I used Omaha steaks and it just ended up being more of a tar tar. the Manhatan sauce and the scallops created a taste that made my mouth watet as I ate.

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  • on March 11, 2007

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    My boyfriend and I made this together for Valentines Day Dinner, it was both simple and tasty!

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  • on February 18, 2007

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    I made this for Valentines Day dinner and it was one of the biggest hits ever!!! Im making it again for my mom and step-dad! YUMMO!!

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  • on February 16, 2007

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    Super easy, restaurant quality meal.

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  • on January 13, 2007

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    Delicious and fun to prepare.

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  • on January 05, 2007

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    My wife saw the show with this meal and asked me to make it (I do the cooking in the family. It was fantastic! I loved how easy it was to make as well as how wonderful it tasted. This has become my wifes favorite meal. I cook it for here as was prescribed, only for the special times with just the 2 of us. I love the manhattan sauce.

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  • on December 31, 2006

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    Cooked this for a friend. Turned out better than I would have expected for a 1st try. Delicious seared steak.

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  • on November 25, 2006

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    Very easy, very elegant. This was a hit for a family b-day party and is a "special occasion" meal I will make again. Be careful not to use too much vermouth, though, as the sauce can get a bit too sweet.

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