Steak and Scallops with White Wine-Butter Sauce
Inspired From Coastal Living Magazine
Here is what you will need to make this Dish: 2 – small (4 ounce) tenderloin steaks, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper
4 to 6 large sea scallops, 1 TBS olive oil,1/3 cup dry white wine,1 ½ tsp fresh lemon juice,1 TPS minced shallots,1 to 3 TBS cold butter ( I only use 1)
Set the steak and scallops out so they get to room temp, about 30 minutes. Just before you are ready to cook them season on both sides with the salt and pepper.
Heat 1 and ½ tsp oil in a large cast iron skillet. Add steaks and cook until medium rare or desired doneness. (3 minutes per side) Transfer to a platter, cover to rest. Add remaining oil to skillet, and add scallops cooking about 2 minutes per side. Don’t overcook! Transfer to platter and keep warm.
In that same skillet add wine, lemon juice and shallots.
Bring to a boil. Cook bout 3 minutes or until reduced to about 2 TBS.
Remove from heat and add butter, whisking until totally incorporated. Do this right before serving, don’t do this ahead of time or your sauce can break, and it’s ugly!!! If you want to make in advance, make the sauce right up until the butter part and wait and rewarm then add the butter right before you serve.
Taste the sauce and season with salt and pepper to taste. The recipe originally called for much more butter than I used. I only used one TBS the recipe called for 3. Serve steaks and scallops topped with sauce.
I served with steamed green beans and herbed quinoa.