A delicious rendition of surf & turf. Perfectly cooked steak and scallops is brought to the gourmet level with an easy, anyone can make it, champagne butter sauce. And it’s all made in one pan! Believe me, this dinner will make any occasion special!
Mother’s Day was absolutely wonderful! I received lovely FaceTime calls from each of my kids and grandkids and my husband, bless his heart, went out of his way to cook me not only a delicious breakfast of French Toast (one of my favorites) but an out-of-this-world dinner too!
He is a wonderful cook when he has the time to get in the kitchen and always manages to surprise me with his choices. I love that he picks out totally different recipes than I would because, after all, variety is the spice of life, right?!
So today I bring you his rendition of surf & turf, a delicious steak and scallops with champagne sauce adapted from one he found on My Recipes/Coastal Living. Oh, and he even did all the clean up afterwards too! I love you honey! Look how hard he worked too.
He served our steak and scallops entree with roasted potatoes with rosemary and garlic and a Caprese salad. Just look at his delicious layout. It was absolutely perfect!
- 2 filet mignons, 4-oz each
- 6 large sea scallops
- 1/4 teaspoon sea salt
- 3/8 teaspoon black pepper
- 1 Tablespoon olive oil
- 1/3 cup champagne
- 1 1/2 teaspoons lemon juice
- 1 Tablespoon shallots, minced
- 3 Tablespoons butter
- Season the fillets and scallops with salt & pepper. Let steaks sit out to warm, about 20 minutes. This will prevent the steak from having a cold center when done cooking.
- Heat 1-1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add steak and cook about 3-6 minutes a side depending on thickness and your desired doneness. Remove from heat and keep warm.
- Add remaining oil to skillet and add scallops, making sure not to crowd them as they will steam instead of sear. Cook approximately 2 minutes per side or until nicely brown and cooked through. Remove from heat and keep warm.
- To make champagne sauce: To the skillet, add champagne, lemon juice and shallots, stirring to get every last bit of goodness from the pan. Bring to a boil and let reduce by half. Remove from heat and add butter, whisking constantly until well incorporated. Season to taste.
- To serve: Plate steak and scallops and drizzle sauce over the top. Serve immediately.
Wine Pairing: Being that there is both a seafood and a meat being served, I would most likely let my guests choose. For the scallops, I would offer champagne, rosé or a crispy, fruity white like Slingshot Sauvignon Blanc or Conde Villar Alvarinho. For the filet, I would stick with a lighter red so it wouldn’t overpower the scallops such as Conte Priola Pinot Noir or possibly a Malbec. If you were going to go with just one wine, the easiest pairing for both would be to serve with champagne.