Steak and Scallops with White Wine Butter Sauce
Serves 2
Here is what you need:
2 4-ounce tenderloin steak
6 large sea scallops
1 TBS olive oil
½ cup dry white wine
3 TBS unsalted butter, cut into three chunks
1 ½ tsp fresh lemon juice
1 TBS minced shallots
Kosher salt and fresh cracked black pepper
Pat dry the scallops. Sprinkle both sides with salt and pepper. Salt and pepper both sides of your steak.
In a cast iron skillet heat the oil on medium high heat then add the steak, cooking 3 to 4 minutes per side for medium rare or to your liking. Remove from pan and cover to keep warm.
Add a little more oil to pan if necessary and add the scallops cooking about 2 minutes per side. Remove them from the pan and cover to keep warm.
Add wine, shallot and lemon juice, let it bubble up then turn down the heat a bit. Cook for about 3 minutes.
Remove from heat and one pat at a time add the butter to the pan. Taste and season with salt and pepper as needed, or more lemon juice if you like.
Plate the steak and scallops and top with sauce. Happy Valentine’s Day!
Let’s Eat!