STEAK and SCALLOPS with CHAMPAGNE BUTTER SAUCE
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!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 2 servings
Calories 578 kcal
Ingredients
- 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
Directions
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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.
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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.
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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.
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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.
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To serve: Plate steak and scallops and drizzle sauce over the top. Serve immediately.
Nutrition Facts
STEAK and SCALLOPS with CHAMPAGNE BUTTER SAUCE
Amount Per Serving
Calories 578
Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 21g105%
Cholesterol 135mg45%
Sodium 676mg28%
Potassium 471mg13%
Carbohydrates 3g1%
Protein 26g52%
Vitamin A 525IU11%
Vitamin C 1.5mg2%
Calcium 13mg1%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.