Steak and Scallops with Champagne-Butter Sauce

Name: Steak and Scallops with Champagne-Butter Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 227 grams beef tenderloin steaks; 3 Tbsps butter, cut into pieces; 79 milliliters Champagne or dry white wine; 2 teaspoons fresh lemon juice; 1 Tbsp olive oil, divided; 0 teaspoons cracked black pepper; 0 teaspoons crushed pink peppercorns; 0 teaspoons salt; 6 larges sea scallops; 1 Tbsp minced shallots

Steak and Scallops with Champagne-Butter Sauce might be just the main course you are searching for. This recipe serves 2. One portion of this dish contains around 25g of protein, 31g of fat, and a total of 406 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. It is perfect for valentin day. Head to the store and pick up lemon juice, butter, champagne, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Sprinkle steaks on both sides with 1/8 teaspoon each salt and black pepper.

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Salt And Pepper

Steak

Sprinkle scallops on both sides with 1/8 teaspoon each salt and pink peppercorns.

Ingredients you will need

Peppercorns

Scallops

Salt

Heat 1 1/2 teaspoons oil in a large cast iron or heavy-bottom nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add steaks, and cook 3 minutes on each side (for medium-rare) or until desired degree of doneness.

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Steak

Transfer to a platter; cover and keep warm.

Add remaining 1 1/2 teaspoons oil to skillet; add scallops, and cook 2 minutes on each side or until done.

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Scallops

Cooking Oil

Equipment you will use

Frying Pan

Transfer to platter; cover and keep warm.

Add Champagne, lemon juice, and shallots to pan; bring to a boil. Cook 3 minutes or until reduced to 2 tablespoons.

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Lemon Juice

Champagne

Shallot

Equipment you will use

Frying Pan

Remove from heat.

Add butter, 1 piece at a time, whisking constantly until butter is thoroughly incorporated. Season sauce to taste with salt and black pepper. Top steak and scallops with sauce.

Ingredients you will need

Salt And Pepper

Scallops

Butter

Sauce

Steak

Equipment you will use

Whisk

Equipment

Frying Pan

Whisk

Ingredients

Servings:

227grams

beef tenderloin steaks 3Tbsps

butter, cut into pieces 79milliliters

Champagne or dry white wine 2teaspoons

fresh lemon juice 1Tbsp

olive oil, divided 0teaspoons

cracked black pepper 0teaspoons

crushed pink peppercorns 0teaspoons

salt 6larges

sea scallops 1Tbsp

minced shallots

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. 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. One wine you could try is Wild & Wilder The Exhibitionist Merlot. It has 4.3 out of 5 stars and a bottle costs about 19 dollars.