Steak and Scallops with Champagne Butter Sauce

And the scallops! What can I say except that pan-fried scallops, like these and my pan-seared scallops with basil are the numero uno way to cook this seafood. The crispy, caramelized outside and the tender, soft, buttery inside just melt in your mouth.

Champagne Butter Sauce

The crowning touch on this tender and delectable pan-seared steak and scallops dinner is the rich and flavorful butter sauce. The champagne is used to deglaze the pan and to incorporate all the flavorful browned bits that were created by the steak and scallops.

The addition of lemon juice to the butter sauce adds a hint of acid which helps to bind the ingredients together into a rich sauce that takes the meal from ordinary to extraordinary. In other words, it makes everything taste better!

Best Steaks for Pan-Searing

First, let's talk steaks. I happen to love filet mignon so I used that in this recipe but really any well-marbled steak can be used. My steaks were about 1-½" thick but if yours is thinner or thicker just adjust the cooking time accordingly.

Other steaks you can use:

• Filet Mignon - the most tender cut with a rich, smooth flavor
• New York Strip - is a tender steak as well with a consistent thickness and priced a little better than filet mignon
• Porterhouse Steak - is not as flavorful as the NY Strip but has a buttery, soft texture
• Ribeye - is another extra juicy piece of beef with a bit more fat
• Top Sirloin - is the least expensive of the steaks and a bit on the leaner side and less tender

How to Buy Sea Scallops

Second is the surf part of the dinner. If you are purchasing fresh scallops, look for large dry-packed scallops. You don't want the ones that are swimming in a treated solution.

Make sure they are of similar size so that they cook at the same rate.

You can use frozen scallops as well. That is what I used for this recipe. Just make sure to thaw them overnight in the refrigerator and lay them on paper towels to absorb liquid for at least 10 minutes before searing. Pat dry prior to putting them in a hot pan.

Ingredients for Surf and Turf

• Filet Mignon - is a top-shelf steak that will cook up the most tender and juicy. See above for other steaks that can be substituted.
• Sea Scallops - make sure they are all the same size. Either fresh or frozen can be used.
• Avocado Oil - or you can substitute any oil with a high smoke point such as grapeseed, canola, safflower or peanut oil.
• Shallots - give the butter sauce a slightly mild, sweet onion flavor with a hint of garlic. If you don't have any shallots on hand you can substitute 2-½ teaspoons of minced sweet onion and ½ teaspoon minced garlic.
• Lemon Juice - adds a little acidity giving the sauce a slight sharpness
• Butter - brings its creamy richness to the sauce
• Champagne - is the deglazer which also lends a natural fruity acidity to the sauce as well as a layer of complexity.

How to Cook Pan Seared Filet Mignon

Pro-Tip: Let the steak sit out on the counter at least one hour prior to cooking. Pat dry with a paper towel for better sear and crustier crust.

1. Season steaks generously on all sides with salt and pepper.
2. This seasoning helps produce the wonderful crust when seared.
3. Preheat about 1-½ teaspoons oil in cast iron or stainless steel skillet until you see the oil start to shimmer. Using less oil in the pan will help reduce splatters.
4. Place the steak into the pan and press it down so that the entire surface contacts the hot skillet. Sear the steak for 3-6 minutes (depending on thickness and doneness desired) then flip and sear the other side for 3-6 minutes. I also like to sear the edges for 1 minute each. Remove steaks to plate and keep warm. This rest time will also allow the juices to permeate the steak and make every bite just as flavorful and moist as the first bite.

How to Make Champagne Butter Sauce

1. To the hot pan, add shallots and lemon juice.
2. And champagne. Use a wooden spoon to help deglaze the pan and get all the wonderful brown crusty bits off the bottom. You want all that flavor! Bring the mixture to a boil and let it reduce by half.
3. Remove the skillet from the heat and whisk in the butter until fully incorporated.
4. Season to taste.

Drizzle the butter sauce over the pan-seared filet mignon and scallops and serve immediately.

What to Serve with Surf and Turf

I love to pair simple sides with this dinner so that the steak and scallops are the stars of the meal. My favorites are asparagus and some form of potatoes. Here are some other suggestions.

Air Fryer Asparagus, Roasted Broccoli or Green Beans

Baked Potato, Rosemary Potatoes or Mashed Potatoes

Caesar Salad, Caprese Salad from Healthy Christian Home or a simple Tossed Salad

More Delicious Beef Dinners

Standing Rib Roast - turns out perfect every time when following a few simple tips. The garlic-herb rub puts it in a league of its own.

Grilled Filet Mignon - is a delicious, tender, melt-in-your-mouth way to cook Filet Mignon. Served topped with a homemade herb butter 

Braised Beef Short Ribs - are cooked in a Dutch Oven, simmered in a wine-beef broth, and taste perfect served over cheesy smoked Gouda polenta. 

Best Grilled London Broil - results in a tender, grilled steak that is great for family barbecues and delicious enough for company.

Find lots of beef recipes here on 2CM!