Recipe
Seared Scallops And Tenderloin Steaks In Manhattan Sauce By Rachael Ray Recipe
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Kandi928 / All my dishes 1 year, 10 months ago
From Rachael Ray's
Prep:10m Cook:20m Servings:2
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 Kandi928 |
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Fans
Ingredients
- 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
Directions
- 1. 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.
- 2. 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.
- 3. Bring 2 inches of water to a boil in a medium skillet.
- 4. 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.
- 5. 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.
- 6. 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.
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trigger 1 year, 1 month ago said:
The asparagus amkes a perfect side with your Seared Scallops And Tenderloin Steaks In Manhattan Sauce.
Love it all.
Five forks
Michael