Thursday, June 28, 2012

Scampi-Style Steak and Scallops

Over the past couple of years, Brady and I have had some great birthday dinners at fun Chicago restaurants. This year Brady opted to have me cook instead of take him to dinner. Even though we were staying in I wanted to make something special. The below recipe ended up being the perfect restaurant quality birthday dinner.  I loved the seared scallops in the scampi sauce and while I usually like a steak just plain with a little salt and pepper, I thought the herbs in the scampi sauce really added to the flavor of the beef. I served the dish with a side of roasted asparagus seasoned with a little olive oil, salt and pepper. Super simple and yet still worthy of a celebration!

Scampi-Style Steak and Scallops

Serves 2
Prep/Cook Time: 25 minutes

2 medium beef tenderloin steaks
3 tablespoons butter
1/4 cup green onion, chopped
3 large cloves garlic, minced
1 tablespoons olive oil
2 tablespoons butter
6 large sea scallops
1/4 cup dry white wine
2 tablespoons lemon juice, freshly squeezed
1 tablespoon parsley, chopped
1 tablespoon fresh basil, chopped
1/4 teaspoon lemon zest
dash hot pepper sauce
salt and pepper to taste

Season steaks with salt and pepper. In a large skillet, heat 3 tablespoons of butter over medium heat until hot and bubbly. Add steaks to skillet and cook 5-7 minutes per side for medium-rare. A couple of minutes before the steaks are done, add the scallops to the skillet to sear, 1-2 minutes on each side, right beside the steaks, but not touching.

After starting steaks in the skillet, begin to make the sauce. In a medium skillet or sauce pan, sauté onion and garlic over medium heat in olive oil until fragrant. Add wine and lemon juice, simmer to reduce slightly, 1-2 minutes. Add butter and stir until melted into the sauce. Stir the parsley, lemon zest, basil and hot pepper sauce into the scampi sauce. Add the sauce to the skillet with the steaks and scallops and serve.

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