SEXY SURF AND TURF

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Sexy Surf and Turf image

I came up with this one because we always have sweet vermouth on hand to make Manhattans, but we use it for nothing else. It's a big bottle. This sauce is so good that we may actually need to get another bottle one day soon! (Who knew you could make such a sexy meal so simply? Hey, there are some things you should never be too tired for, wink-wink, nudge-nudge!)

Yield 4 servings

Number Of Ingredients 11

EVOO (extra-virgin olive oil), for drizzling, plus 1 tablespoon, once around the pan
4 tenderloin steaks, 1 inch thick
8 large diver sea scallops
Salt and black pepper
1 large shallot, chopped
2 garlic cloves, chopped
1/4 cup sweet vermouth (but if you drink Manhattans, you've got this On Hand!)
2 tablespoons unsalted butter
1 pound thin asparagus, tough ends trimmed
Juice of 1/2 lemon
2 tablespoons chopped or snipped chives, 10 blades, for garnish

Steps:

  • Drizzle some EVOO over the steaks to coat them lightly. Get a nonstick skillet screaming hot and add the meat. Cook for 3 minutes on each side for medium rare, 4 for medium to medium well. Transfer the steaks to a platter and pull the pan off the heat to cool for a minute.
  • Pat the scallops completely dry. Drizzle some EVOO over the scallops and season them with salt and pepper. Get a skillet screaming hot and cook the scallops for 2 to 3 minutes on each side, until they are well caramelized.
  • Bring 2 inches of water to a boil in a clean medium skillet for the asparagus.
  • Return the pan you cooked the meat in to the stove over medium heat and add 1 tablespoon of EVOO, once around the pan. Add the shallots and garlic and cook for 2 minutes. Add the sweet vermouth and cook until reduced by half, 30 seconds or so. Add the butter to the pan and swirl to incorporate to finish the sauce.
  • Add the asparagus to the boiling water. Cook for 2 to 3 minutes, or until just tender and bright green. Remove to a plate and dress the asparagus with the lemon juice, a drizzle of EVOO, and salt and pepper.
  • Place each tenderloin steak on a plate and drizzle the Manhattan sauce over the top. Arrange 2 scallops on top of each steak and garnish with the chives. Serve the asparagus spears alongside.
  • Your scallops may still have the adductor muscle-a thin, tough strip that attaches the animal to its shell-intact. If so, nick it off with your fingers.

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