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!
Servings: 2 servings
Calories: 734kcal
Equipment
Ingredients
- 2 filet mignons, 4-oz each
- 6 large sea scallops
- ¼ teaspoon sea salt
- ⅜ teaspoon black pepper
- 1 Tablespoon avocado oil
- ⅓ cup champagne
- 1 ½ teaspoons lemon juice
- 1 Tablespoon shallots, minced
- 3 Tablespoons butter
Instructions
- Pat the steaks dry then season with salt & pepper. Let steaks sit out to bring to room temperature, about 30-60 minutes. This will prevent the steak from having a cold center when done cooking. Place scallops on a paper towel for 10 minutes then pat dry.
- Heat 1-½ teaspoons oil in large cast iron or stainless steel skillet over medium 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.
Notes
STEAK TEMPERATURES
Use a digital meat thermometer inserted into the thickest part of the steak for the most accurate internal temperature.
- Rare: 125-130 degrees - cool, red center
- Medium-rare: 135 degrees - warm red center
- Medium: 145 - warm pink center
- Medium-well: 150 degrees - slightly pink center
- Well done: 160 degrees - no pink (DON'T EVEN THINK IT!)
Nutrition
Calories: 734kcal | Carbohydrates: 3g | Protein: 37g | Fat: 61g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 704mg | Potassium: 674mg | Fiber: 1g | Sugar: 1g | Vitamin A: 529IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 4mg
