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Steak and Scallops Manhattan Style

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.)

 

Ingredients:

 

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

½ lemon

2 tablespoons chives, chopped

Olive oil

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

 

Directions:

 

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.

 

For asparagus:

 

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.

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