Seared Scallops and Tenderloin Steaks in Manhattan Sauce
Rachael Ray
From Every Day with Rachael Ray
1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan, plus more for drizzling
Four 1-inch-thick beef tenderloin steaks (about 4 to 6 ounces each)
Salt and freshly ground pepper
8 large diver sea scallops, trimmed
1 large shallot, finely chopped
2 garlic cloves, finely chopped
1/4 cup sweet vermouth
2 tablespoons unsalted butter
1 pound asparagus, trimmed
Juice of 1/2 lemon
2 tablespoons chopped or snipped chives
- Drizzle some EVOO over the steaks and season with salt and pepper. Get a large nonstick skillet screaming hot and add the meat. Cook the meat over high heat for 3 minutes on each side for medium rare, 4 for medium to medium-well. Remove the meat from the skillet and pull the pan off the heat to cool.
- Drizzle some EVOO over the scallops and season them with salt and pepper. Get another large skillet screaming hot and cook the scallops over high heat for 2 to 3 minutes on each side, until caramelized.
- Bring 2 inches of water to a boil in a medium skillet.
- Return the meat pan to medium heat and add the EVOO, 1 turn of the pan. Add the shallot and garlic and cook for 2 minutes. Add the vermouth and reduce by half, about 30 seconds. Add the butter to the pan to finish the Manhattan sauce.
- Add the asparagus to the boiling water and cook for 2 to 3 minutes. Remove the asparagus and dress with the lemon juice and a drizzle of EVOO; season with salt and pepper.
- Place 2 steaks on each plate and drizzle with the Manhattan sauce. Place 2 scallops on top of each of the steaks and garnish with the chives. Serve the asparagus alongside.