Seared Scallops And Tenderloin Steaks With Manhattan Sauce
- Extra-virgin olive oil for drizzling, plus
- 1 tablespoon extra-virgin olive oil
- 4 tenderloin steaks, 1" thick
- 8 large diver sea scallops foot trimmed
- Salt to taste
- Freshly-ground black pepper to taste
- 1 large shallot chopped
- 2 garlic cloves chopped
- 1/3 cup sweet vermouth
- 2 tablespoons butter
- 1 pound asparagus spears trimmed
- 1/2 lemon juiced
- 2 tablespoons chopped or snipped chives - (10 blades)
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. Remove meat from pan and pull it off fire to cool for a minute.
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.
Bring 2 inches water to a boil in a medium skillet for asparagus.
Return meat pan to medium heat and add 1 tablespoon extra-virgin olive oil. Add shallots, garlic and cook 2 minutes. Add sweet vermouth and reduce by half, 30 seconds or so. Add butter to the pan to finish sauce.
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.
Place each tenderloin steak on a plate and drizzle Manhattan sauce down over top. Serve 2 scallops on top of steaks and garnish with chives. Serve asparagus spears alongside.
This recipe yields 4 servings.