Sexy Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce

Name: Sexy Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams asparagus spears, trimmed; 2 Tbsps butter; 2 Tbsps chives, 10 blades, chopped or snipped; 2 cloves garlic, chopped; 1 lemon, juiced; 4 servings Extra-virgin olive oil, for drizzling, plus 1 tablespoon, 1 turn of the pan; 4 servings Salt and pepper; 8 larges diver sea scallops, trimmed of the foot; 1 large shallot, chopped; 4 (1-inch thick) tenderloin steaks; 80 milliliters sweet vermouth; 80 milliliters sweet vermouth

You can never have too many main course recipes, so give Sexy Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce a try. Watching your figure? This gluten free and primal recipe has 597 calories, 60g of protein, and 34g of fat per serving. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of garlic, diver sea scallops, chives, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for valentin day. From preparation to the plate, this recipe takes roughly 20 minutes. If you like this recipe, take a look at these similar recipes: Surf 'n' Turf Tenderloin, Turf 'n' Surf with Pesto Sauce Pasta, and Surf and Turf With Dill Sauce and Onionberry Chutney.

Instructions

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.

Ingredients you will need

Extra Virgin Olive Oil

Steak

Meat

Equipment you will use

Frying Pan

Remove meat from pan and pull it off fire to cool for a minute.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

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.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Scallops

Equipment you will use

Frying Pan

Bring 2 inches water to a boil in a medium skillet for asparagus.

Ingredients you will need

Asparagus

Water

Equipment you will use

Frying Pan

Return meat pan to medium heat and add 1 tablespoon extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Meat

Equipment you will use

Frying Pan

Add shallots, garlic and cook 2 minutes.

Ingredients you will need

Shallot

Garlic

Add sweet vermouth and reduce by half, 30 seconds or so.

Ingredients you will need

Vermouth

Add butter to the pan to finish sauce.

Ingredients you will need

Butter

Sauce

Equipment you will use

Frying Pan

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.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Lemon Juice

Asparagus

Water

Place each tenderloin steak on a plate and drizzle Manhattan sauce down over top.

Ingredients you will need

Tenderloin Steak

Sauce

Serve 2 scallops on top of steaks and garnish with chives.

Ingredients you will need

Scallops

Chives

Steak

Serve asparagus spears alongside.

Ingredients you will need

Asparagus

Equipment

Frying Pan

Ingredients

Servings:

454grams

asparagus spears, trimmed 2Tbsps

butter 2Tbsps

chives, 10 blades, chopped or snipped 2cloves

garlic, chopped 1

lemon, juiced 4servings

Extra-virgin olive oil, for drizzling, plus 1 tablespoon, 1 turn of the pan 4servings

Salt and pepper 8larges

diver sea scallops, trimmed of the foot 1large

shallot, chopped 4

(1-inch thick) tenderloin steaks 80milliliters

sweet vermouth 80milliliters

sweet vermouth

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Tenderloin Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Taittinger Brut La Francaise with a 4.3 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Taittinger Brut La Francaise

This Champagne is a blend of some 30 Chardonnay and Pinot Noir vineyards, respectively 40% and 60% of the total, from several harvests of perfectly ripened grapes.