↞ recipe box start page
Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 tbsp extra-virgin olive oil, plus more for drizzling
Four 1 inch thick beef tenderloin steaks (about 4 to 6 oz 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 tbsp unsalted butter
1 lb asparagus, trimmed
Juice of 1/2 lemon
2 tbsp chopped or snipped chives
Drizzle some oil 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 oil 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 inch of water to a boil in a medium skillet.
Return the meat pan to medium heat and add the oil, 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 oil; 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. Serves 2
view more member recipes
SEARED SCALLOPS AND TENDERLOIN STEAKS IN MANHATTAN SAUCE
view my recipes
print
save
Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 tbsp extra-virgin olive oil, plus more for drizzling
Four 1 inch thick beef tenderloin steaks (about 4 to 6 oz 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 tbsp unsalted butter
1 lb asparagus, trimmed
Juice of 1/2 lemon
2 tbsp chopped or snipped chives
Drizzle some oil 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 oil 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 inch of water to a boil in a medium skillet.
Return the meat pan to medium heat and add the oil, 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 oil; 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. Serves 2
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pan-seared Steaks With Worcestershire And Butter Sauce
by sgre52160
4 beef steaks (8 oz each), 1 to 1 1/4 inches thick, trimmed Salt and ground black pepper 1 tbsp vegetable oil Worcestershire and Butter Sauce 1 tbsp vegetable oil 2 shallots, minced
by sgre52160
4 beef steaks (8 oz each), 1 to 1 1/4 inches thick, trimmed Salt and ground black pepper 1 tbsp vegetable oil Worcestershire and Butter Sauce 1 tbsp vegetable oil 2 shallots, minced
Ming Tsais Seared Sea Scallops With Thai Lime Butter Sauce
by ICOOK2
1 1/2 pounds large (10-20 size) sea scallops, strap removed 2 Tbsps vegetable oil freshly ground black pepper 1/4 tsp crushed red pepper 1/4 cup Thai Lime Dipping Sauce, herbs strained 1/4
by ICOOK2
1 1/2 pounds large (10-20 size) sea scallops, strap removed 2 Tbsps vegetable oil freshly ground black pepper 1/4 tsp crushed red pepper 1/4 cup Thai Lime Dipping Sauce, herbs strained 1/4
Pepper Seared Beef Tenderloin With Horseradish Cream Sauce
by sgre52160
4 (6 oz) beef tenderloin fillets 3/4 tsp salt, divided 1 tbsp cracked pepper 1/2 cup butter, divided 2 tsp flour 1/4 tsp ground pepper 2/3 cup whipping cream 2 tbsp prepared horseradish 1 tsp
by sgre52160
4 (6 oz) beef tenderloin fillets 3/4 tsp salt, divided 1 tbsp cracked pepper 1/2 cup butter, divided 2 tsp flour 1/4 tsp ground pepper 2/3 cup whipping cream 2 tbsp prepared horseradish 1 tsp
Beef Tenderloin Steaks Over Wine Sauce
by sgre52160
8 (4-5 oz) tenderloin steaks 1/4 cup Montreal steak seasoning blend 5 tbsp butter, divided 9 tbsp minced shallots, divided 1 cup red wine (used Cabernet Sauvignon) 1 tbsp sugar 1 cup demi-glace
by sgre52160
8 (4-5 oz) tenderloin steaks 1/4 cup Montreal steak seasoning blend 5 tbsp butter, divided 9 tbsp minced shallots, divided 1 cup red wine (used Cabernet Sauvignon) 1 tbsp sugar 1 cup demi-glace
view more member recipes
related CDKitchen recipes
Pan-Seared Scallops With Bell Pepper Confetti
Seared Sea Scallop Salad With Honey-Lime Dressing
Pan-Seared Top Sirloin Steaks
Seared Rib-Eye Steak with Horseradish Sauce
Filet Mignon with Red Jalapeno Pepper Sauce
Bourbon Bacon Scallops
Roadhouse Steaks With Ancho Chili Rub
Pan-Seared Steaks With Worcestershire And Butter Sauce
Broiled Sea Scallops
Pork Tenderloin With Plum Sauce