Scampi Style Steak & Scallops With Roasted Asparagus

Scampi-fashion Steak & Scallops with Roasted Asparagus is an excellent dish and takes best 30 minutes in the kitchen to prepare. 

Tenderloin steak seared in butter and completed with scallops in diffused accents of lemon zest, white wine, garlic, and clean basil is surf-n-turf heaven.

The key's satisfactory elements, so pick out clean lemon and herbs, massive scallops, and tenderloin steaks—pork tenderloin (the broader end of the loin) or filet mignon (the small, forward give up of the loin) is an appropriate cut for its tenderness and ease of preparation.

Of course, this recipe works simply as nicely with jumbo shrimp if sea scallops aren't available.

INGREDIENTS:

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-virgin olive 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

INSTRUCTIONS:

1. Season steaks with salt and pepper. In a ten to 12-inch skillet, warmth 2 tablespoons of butter over medium warmth till hot and bubbly (extra can be added, if wished). add steaks to skillet and brown on one aspect for 4 to 5 minutes. (At this point, begin the sauce in any other small, non-reactive skillet or huge sauce pan as defined in step 2.)
2. Turn the steaks on quit and rotate to brown the perimeters (this may take about 3 minutes), then flip over to brown the final aspect for four to 5 mins. when turning the steak to brown the closing side, add scallops to the skillet to brown at the same time, about 2 mins on every facet.
3. To make the sauce in the separate skillet, sauté onion and garlic in 2 tablespoons olive oil over medium warmness three-four minutes, until fragrant. add wine and lemon juice; simmer to reduce slightly, 1-2 minutes. upload three tablespoons butter and stir till melted into the sauce. If the steak and scallops aren't but done, slide the sauce off warmth until they may be equipped.
4. As soon as the scallops are browned on every facet, stir the fresh basil, parsley, lemon zest, and hot pepper sauce into the scampi sauce. lessen warmness to low, upload the scallops, spooning the sauce over the scallops. once the steaks attain an internal temperature of 125°F (the rare aspect of medium-uncommon), add to the pan with the scampi sauce and spoon sauce over the steaks.
5. Divide the steaks and scallops flippantly among two plates and serve right away, spooning extra sauce over each the scallops and the steak.

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