Recipe courtesy of Rachael Ray
Sexy Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce
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- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 630
- Total Fat
- 43 g
- Saturated Fat
- 17 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 45 g
- Cholesterol
- 178 mg
- Sodium
- 940 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 630
- Total Fat
- 43 g
- Saturated Fat
- 17 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 45 g
- Cholesterol
- 178 mg
- Sodium
- 940 mg
Ingredients
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.
