Scampi-Style Steak & Scallops with Roasted Asparagus
Rabu, 03 April 2019
Thin and grilled in butter and then finish with subtle cues of lemon flavor, white wine, garlic and fresh basil.
Ingredients
- For the Steak & Scallops
- 10 ounces beef tenderloin steaks 2 (5 ounce) steaks, 1 1/2-inch thick
- 1 teaspoon Sea salt and freshly ground pepper
- 3 tablespoons butter
- 4 ounces sea scallops 6 large scallops, rinse and pat dry
For the Sauce
- 2 tablespoons extra-virgin olive oil
- ¼ cup finely chopped green onions (about 4 scallions), white and light green part
- 3 large garlic cloves minced
- ¼ cup dry white wine
- 3 tablespoons butter
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh basil cut into thin strips
- 1 tablespoon minced parsley
- ¼ teaspoon lemon zest
- Dash hot pepper sauce
- Sea salt and freshly ground pepper to taste
Instructions
Sprinkle the steaks with salt and pepper. In a pan of 10 to 12 inches, heat two tablespoons of butter over medium heat until it becomes hot and cloudy (more can be added if necessary). Add the steaks to the skillet and brown one-sided for 4 to 5 minutes. (At this point, start with a sauce in a small non-interactive pan or a wide sauce pan as shown in step 2.)
Turn the steaks in the end and around to the sides of the structure (this takes about 3 minutes) and turn them over so that the last side turns brown for 4 to 5 minutes. When you move the steak, paint the last side, add scallops to the pan to brown at the same time, about two minutes on each side.
To prepare the sauce in the separate pan, fry onion and garlic in 2 tablespoons olive oil over medium heat for 3-4 minutes, until it becomes a paste. Add wine and lemon juice. Let it cook gently, 1-2 minutes. Add 3 tablespoons of butter and stir until melted in the sauce. If the steak and scallops are not ready yet, remove the sauce from the fire until it is ready.
Once the scallops are brown on both sides, stir the fresh basil, parsley, lemon flavor and chili sauce into the scampi sauce. Reduce heat to low, add scallops and saucepan to scallops. Once the steaks reach an internal temperature of 125 degrees Fahrenheit (the rare side of the rare medium), add the pan with a scampi sauce and spoon sauce on the steaks.
Divide steaks and scallops evenly between two plates and serve immediately, add more sauce to both scallops and steak.
visit original recipe: savoringtoday
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