Scampi-Style Steak & Scallops

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Tenderloin steak and scallops seared in butter then finished in subtle accents of lemon zest, 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

 

3 tablespoons butter

 

¼ cup dry white wine

 

2 tablespoons freshly squeezed lemon juice

 

2 tablespoons fresh basil cut into thin strips

 

¼ teaspoon lemon zest

 

1 tablespoon minced parsley

 

Dash hot pepper sauce

 

Sea salt and freshly ground pepper to taste

 

Instructions

 

Season steaks with salt and pepper. In a 10 to 12-inch skillet, heat 2 tablespoons of butter over medium heat until hot and bubbly (more can be added, if needed). Add steaks to skillet and brown on one side for 4 to 5 minutes. (At this point, begin the sauce in another small, non-reactive skillet or wide sauce pan as described in step 2.)

 

Turn the steaks on end and rotate to brown the sides (this will take about 3 minutes), then turn over to brown the final side for 4 to 5 minutes. When turning the steak to brown the last side, add scallops to the skillet to brown at the same time, about 2 minutes on each side.

 

To make the sauce in the separate skillet, sauté onion and garlic in 2 tablespoons olive oil over medium heat 3-4 minutes, until fragrant. Add wine and lemon juice; simmer to reduce slightly, 1-2 minutes. Add 3 tablespoons butter and stir until melted into the sauce. If the steak and scallops are not yet done, slide the sauce off heat until they are ready.

 

Full instructions visit @savoringtoday

 

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