Sexy Surf and Turf:
Seared Scallops and Tenderloin Steaks with Manhattan Sauce (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
extra-virgin olive oil, for drizzling, plus 1 tablespoon, 1 turn of the pan |
4 (1-inch thick) tenderloin steaks |
8 large diver sea scallops, trimmed of the foot |
salt and pepper |
1 large shallot, chopped |
2 cloves garlic, chopped |
1/3 cup sweet vermouth |
2 tablespoons butter |
1 pound asparagus spears, trimmed |
1/2 lemon, juiced |
2 tablespoons chives, 10 blades, chopped or snipped |
Directions:
1. 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.
2. Remove meat from pan and pull it off fire to cool for a minute.
3. 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.
4. Bring 2 inches water to a boil in a medium skillet for asparagus.
5. 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.
6. 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.
7. 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.
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