SEARED SCALLOPS AND TENDERLOIN STEAKS WITH MANHATTAN SAUCE RECIPE

Seared Scallops And Tenderloin Steaks With Manhattan Sauce Recipe image

Provided by á-174942

Number Of Ingredients 13

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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)

Steps:

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.