Sexy Surf and Turf

This is the 2nd or 3rd time I've made this recipe in the last few years, and each time I'm blown away by how simple and quick it is! This is the perfect meal to make if you are having company for dinner because you don't have to slave over anything. It requires your undivided attention for about 7 minutes, and that's it. I made it at Josh's request for our 5th wedding anniversary last week, and we both loved it yet again. As a disclaimer, yes - this is a Rachel Ray recipe. I am not normally a fan of RR, but this does it for me!
Olive oil
2 steaks (about -inch thick)
10 scallops (because we are scallop-lovers and pigs)
Salt and pepper
1 large shallot, chopped
2 cloves garlic, chopped
1/3 cup sweet vermouth
2 tablespoons butter
2 tablespoons chives, chopped

Rub some olive oil on the steaks to coat lightly. Heat a non-stick skillet until very hot and add steak. Cook for 3 minutes on each side for medium rare or 4 minutes for medium to medium-well doneness. Remove the meat from pan and allow to rest. Reduce heat to medium and allow the pan to cool slightly. (Remove it from heat altogether for a moment, if you like)

Drizzle some olive oil over the scallops and season with salt and pepper. Add to a new very hot non-stick pan and cook the scallops for 2-3 minutes on each side until well caramelized.

In the meat's pan (which is now empty and over medium heat) add 1 Tblsp of olive oil, shallot, and garlic. Cook for about 2 minutes. Add the vermouth and allow to reduce for about 30 seconds before stirring in butter to melt.

Once meat is plated, drizzle with sauce and top with scallops.

We enjoyed it with parmesan roasted broccoli and broiled tomatoes.

1 comment:

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