Steak and Scallops Manhattan Style [UPDATED]Published 3:56pm Monday, November 21, 2011 Updated 3:56pm Monday, November 21, 2011
It was one of those rare occasions when I was just cooking for my husband and myself. Lauren is at college enjoying the cafeteria cuisine; and liking most of it. Marinn was at Wyldlife camp for the weekend, also, I should add, loving all the teen-friendly food.
So, I decided to make something special for just the two of us. I had made this recipe last year for some friends; and loved it. At that time I had failed to think of the food blog and didn’t take any photos!
This meal is a little spendy – the tenderloins and scallops cost about $25 for the two of us. I had a bottle of vermouth; if not that is also a bit of an investment. So, it’s not something you’ll serve every night if you live on a budget; but still less expensive than eating out! And preparing it is quick and simple. If you are looking for an elegant meal for Christmas Eve or New Year’s Eve – this might do the trick!
Steak and Scallops Manhattan Style
Serves 2. (You can easily adapt the recipe to your number of guests.)
2 tenderloin steaks (4-5 oz each, 1-inch thick)
4 fresh scallops (trimmed of the foot)
1 large shallot (or ¼ of a white onion) chopped
2 cloves garlic
½ cup sweet vermouth
2 tablespoons butter
½ pound asparagus spears
2 tablespoons chives, chopped
Salt and pepper
Oven Roasted Potatoes (optional)
3 medium potatoes, cut into bite sized pieces (skin on or off is your preference)
2 tablespoons extra virgin olive oil
2 tablespoons basil, chopped (or dried basil)
3 tablespoons parmesan cheese
Salt and pepper
If you are going to serve the potatoes; start them first. The rest of the meal will take only about 10-15 minutes to prepare. Heat oven to 400 degrees. Spray baking sheet with cooking spray. Put potato pieces in a bowl and combine with the other ingredients. Spread them on the baking sheet and roast in the oven for 25-30 minutes; or until crispy brown and tender.
The next items are easiest prepared in unison; using three separate skillets. You could also roast the asparagus for 10-12 minutes in the oven on a separate baking sheet, and save the stove top space, if you choose. If you prepare the asparagus in the oven, drizzle with a little olive oil before roasting. Still dress with lemon, a touch more olive oil, salt and pepper when it is done cooking.
Cut bottom ends off spears. Bring one inch of water to boil in a skillet. Add the asparagus and cook for 5-6 minutes until tender crisp. Remove and dress with lemon juice, a drizzle of olive oil, salt and pepper.
For the steaks:
Drizzle some olive oil over the steaks to coat lightly. Get a non-stick skillet very hot and add the steaks. Cook 3 minutes on each side for medium rare; 4 minutes each side for medium to medium well.
Pull pan from heat and allow to cool slightly.
For the scallops:
Drizzle scallops with olive oil. Heat separate skillet to very hot and add the scallops. Cook for 2-3 minutes on each side.
Return the meat to medium heat. Add a drizzle of olive oil, shallots and garlic to the pan. Cook 2 minutes. Add the sweet vermouth and reduce by half, 30 seconds to 1 minute. Remove from heat and add butter to the pan to finish the sauce.
For each plate: place a tenderloin on plate and drizzle with the Manhattan sauce. Serve 2 scallops on top and garnish with chives. Serve asparagus and potatoes alongside.