Scampi-Style Steak and Scallop Dinner for Two (2024)

For the Steak & Scallops

• ▢ 10 ounces beef tenderloin steaks 2 (5 ounce) steaks, 1 1/2-inch thick
• ▢ 1 teaspoon Sea salt and freshly ground pepper
• ▢ 3 tablespoons butter
• ▢ 4 ounces sea scallops 6 large scallops, rinse and pat dry

For the Sauce

• ▢ 2 tablespoons extra-virginolive oil
• ▢ ¼ cup finely chopped green onions (about 4 scallions), white and light green part
• ▢ 3 large garlic cloves minced
• ▢ ¼ cup dry white wine
• ▢ 3 tablespoons butter
• ▢ 2 tablespoons freshly squeezed lemon juice
• ▢ 2 tablespoons fresh basil cut into thin strips
• ▢ 1 tablespoon minced parsley
• ▢ ¼ teaspoon lemon zest
• ▢ Dash hot pepper sauce
• ▢ Sea salt and freshly ground pepper to taste

• Season steaks with salt and pepper. In a 10 to 12-inch skillet, heat 2 tablespoons of butter over medium heat until hot and bubbly (more can be added, if needed). Add steaks to skillet and brown on one side for 4 to 5 minutes. (At this point, begin the sauce in another small, non-reactive skillet or wide sauce pan as described in step 2.)

• Turn the steaks on end and rotate to brown the sides (this will take about 3 minutes), then turn over to brown the final side for 4 to 5 minutes.

  When turning the steak to brown the last side, add scallops to the skillet to brown at the same time, about 2 minutes on each side.

• *If making the roasted asparagus, now is a good time to slide it under the broiler for 10 minutes.

• To make the sauce in the separate skillet, sauté onion and garlic in 2 tablespoons olive oil over medium heat 3-4 minutes, until fragrant. Add wine and lemon juice; simmer to reduce slightly, 1-2 minutes. Add 3 tablespoons butter and stir until melted into the sauce. If the steak and scallops are not yet done, slide the scampi sauce off heat until they are ready.

  See Also

  Mexican Corn Dip For One

• Once the scallops are browned on each side, stir the fresh basil, parsley, lemon zest, and hot pepper sauce into the scampi sauce. Reduce heat to low, add the scallops, spooning the sauce over the scallops. Once the steaks reach an internal temperature of 125°F (the rare side of medium-rare), add to the pan with the scampi sauce and spoon sauce over the steaks.

• Divide the steaks and scallops evenly between two plates and serve immediately, spooning more sauce over both the scallops and the steak.

• You'll need two skillets for this recipe so the steak and scallops can cook at the same time as the sauce. I recommend a *cast iron skillet for searing the steak and scallops and *stainless steel (non-reactive) for the sauce. *These links are Amazon affiliate links. See our Disclosure policy here.
• If you are not familiar with scallops, here is ahelpful guide to selecting quality sea scallops atSally's Place.

• ▢ 16 ounces asparagus -- ends trimmed
• ▢ 2 tablespoons extra-virgin olive oil
• ▢ Sea salt and freshly ground pepper

US Customary - Metric

• Position top oven rack in the middle of the oven, approximately 12 inches under broiler and turn broiler on HI. Prepare asparagus by trimming fibrous ends. Arrange asparagus on a rimmed baking sheet so that each spear is touching the pan and separate. Drizzle with olive oil and roll asparagus to coat well. Sprinkle with salt and pepper.

• Set asparagus under the broiler for 10-12 minutes, checking and turning (rolling 1/4 turn) asparagus every few minutes until lightly browned in spots and crisp tender. Cook slightly longer if a softer texture is preferred.