If you’re looking for a good surf and turf recipe, look no further than this delicious steak and scallop recipe. Originally found on My Recipes, this steak and scallop dish will soon become one of your favorite dinner party recipes to try. With a few ingredients and a taste for steak and scallops, Copper Chef reviews how you can make steak and scallops in a champagne butter sauce.
- 2-4oz beef tenderloin steaks
- 6 large sea scallops
- 3 tsp. butter sliced into pieces
- ¼ tsp. salt
- 1/8 tsp. cracked black pepper
- ¼ tsp. crushed peppercorn
- 1 tbsp. divided olive oil
- 1/3 cup champagne (or dry white wine)
- 1 ½ tsp fresh lemon juice
- 1 tsp. minced shallots
Season your steaks on both sides with 1/8 tsp of salt and black pepper each. Sprinkle scallops with 1/8 tsp each of salt and peppercorn on both sides. After you’ve seasoned your meat and fish, heat ½ tsp oil in your copper pot and add the steaks. For a medium rare temperature, cook for about 3 minutes on each side or adjust your cooking time to what your desired temperature. Remove to a separate plate and cover
Add the remainder of the oil to the copper pan for the scallops. Cook your scallops for 2 minutes on each side and then move to a separate plate and cover.
In the same copper pan, add your lemon juice, champagne or wine, and shallots. Bring to a boil and cook for 3 minutes or until it’s been reduced to 2 tbsps. Remove the pan from the heat and add your butter one slice at a time. Whisk constantly and season with salt and pepper to your desire.
Finally, after you’ve plated your shrimp, scallops, pour the reduction on top. Add any sides that you like, Copper Chef suggests lemon asparagus or broccoli, and enjoy.