Scampi-Style Steak & Scallops with Roasted Asparagus

The key is the high quality ingredients, so choose lemon, fresh herbs, large scallop and matin preparation.

Ingredients
For the Steak & Scallops

• 3 tablespoons butter
• 4 ounces sea scallops 6 large scallops, rinse and pat dry
• 10 ounces beef tenderloin steaks 2 (5 ounce) steaks, 1 1/2-inch thick
• 1 teaspoon Sea salt and freshly ground pepper

For the Sauce

• 3 large garlic cloves minced
• ¼ cup dry white wine
• 3 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• ¼ cup finely chopped green onions (about 4 scallions), white and light green part
• Dash hot pepper sauce
• Sea salt and freshly ground pepper to taste
• 1 tablespoon minced parsley
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons fresh basil cut into thin strips
• ¼ teaspoon lemon zest

Instructions

1. Sprinkle the steaks with salt and pepper. In a pan of 10 to 12 inches, heat two tablespoons of butter over medium heat until it becomes hot and cloudy (more can be added if necessary). Add the steaks to the skillet and brown one-sided for 4 to 5 minutes. (At this point, start with a sauce in a small non-interactive pan or a wide sauce pan as shown in step 2.)
2. Turn the steaks in the end and around to the sides of the structure (this takes about 3 minutes) and turn them over so that the last side turns brown for 4 to 5 minutes. When you rotate the steak, paint the last side, add the scallops to the pan to brown at the same time, about two minutes on each side.
3. To prepare the sauce in the separate pan, fry onion and garlic in 2 tablespoons olive oil over medium heat for 3-4 minutes, until it becomes fragrant. Add wine and lemon juice. Let it cook gently, 1-2 minutes. Add 3 tablespoons of butter and stir until melted in the sauce. If the steak and scallops are not ready yet, remove the sauce from the fire until it is ready.
4. Once the scallops have become brown on both sides, move the fresh basil, parsley, lemon zest and chili sauce into the scampi sauce. Reduce heat, add scallops and spoon the sauce on the scallops. Once the steaks reach an internal temperature of 125 degrees Fahrenheit (the rare side of the rare medium), add the pan with a scampi sauce and spoon sauce on the steaks.
5. Divide steaks and scallops evenly between two plates and serve immediately, add more sauce to both scallops and steak.

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