SEXY SURF AND TURF

Sexy Surf and Turf image

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.