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You are here: Home / 10 Ingredient Meals / Seared Scallops and Steak with Manhattan Sauce

May 1, 2013 By Kaitlin 4 Comments

Seared Scallops and Steak with Manhattan Sauce

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I tend to make dinner based on what I’m in the mood for and my boyfriend just has to at least pretend to enjoy it. That involves a lot of fish, pasta, and rice which I’m sure can get a bit boring. So I thought it might be nice if I finally made some steak. But, naturally, I still included some scallops, because I’m still the one cooking! This recipe for Seared Scallops and Steak with Manhattan Sauce from Rachael Ray is simple, quick, but absolutely delicious. It’s a perfect date night meal.

Seared Scallops and Steak with Manhattan Sauce

Ingredients (serves 2):

  • Extra-virgin olive oil, for drizzling, plus 1 tablespoon
  • 2 New York Strip Steaks
  • 4 large diver sea scallops
  • Salt and pepper
  • 1 large shallot, chopped
  • 2 cloves garlic, chopped
  • 1/3 cup sweet vermouth
  • 2 tablespoons butter
  • 1/2 pound asparagus spears, trimmed
  • 1/2 lemon, juiced
  • 1 tablespoon chives

Sit the steaks out 30 minutes prior to cooking. Drizzle with olive oil and season with salt and pepper.
IMG_3565
Heat a large nonstick saute pan over high heat. When heated (you want it hot enough that a flick of water sizzles), add the meat. Cook for 4-5 minutes on each side, or until desired degree of doneness.
IMG_3566
Remove the meat from the pan and set aside. Wipe the pan clean.  Dry the scallops with a paper towel to remove excess moisture. Drizzle the scallops with olive oil and season with salt and pepper.
IMG_3567
Reheat the skillet over high heat and add the scallops.  Cook the scallops for 1-2 minutes on each side or until well caramelized.
IMG_3569
Add water to a medium saute pan over high heat, you want about 2 inches of water in the pan. Bring to a boil.
Return the pan you used to cook the meat and scallops to the stove. Heat over medium heat and add 1 tablespoon extra-virgin olive oil. Add shallots and garlic and cook for 2 minutes.
IMG_3571
Add the sweet vermouth and cook for 30 seconds or until it reduces by half. Add the butter and stir to combine.
IMG_3572IMG_3573
Add the asparagus to boiling water and cook for 2-3 minutes.
IMG_3570
Remove from the water, dress with lemon juice, a drizzle of olive oil, salt and pepper.
IMG_3583
Add each steak to a plate and drizzle with the sauce. Place 2 scallops on top of each steak and garnish with chives. Serve with the asparagus.
Seared Scallops and Steak with Manhattan Sauce
It’s pretty amazing that you can end up with such a fancy looking dish in 20 minutes, isn’t it?
Seared Scallops and Steak with Manhattan Sauce
The Manhattan sauce is awesome. I might actually consider making more of it so you can really douse the steak in it. The scallops were also perfectly cooked and the asparagus was a great compliment. I’m glad I finally went outside my dinner comfort zone to try making this dish!
Seared Scallops and Steak with Manhattan Sauce

Seared Scallops and Steak with Manhattan Sauce

Kaitlin @ I Can Cook That
A tasty surf and turf recipe served with a sweet vermouth sauce
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Main Course
Servings 2 servings

Ingredients
  

  • Extra-virgin olive oil for drizzling, plus 1 tablespoon
  • 2 New York Strip Steaks
  • 4 large diver sea scallops
  • Salt and pepper
  • 1 large shallot chopped
  • 2 cloves garlic chopped
  • â…“ cup sweet vermouth
  • 2 tablespoons butter
  • ½ pound asparagus spears trimmed
  • ½ lemon juiced
  • 1 tablespoon fresh chives

Instructions
 

  • Sit the steaks out 30 minutes prior to cooking. Drizzle with olive oil and season with salt and pepper.
  • Heat a large nonstick saute pan over high heat. When heated (you want it hot enough that a flick of water sizzles), add the meat. Cook for 4-5 minutes on each side, or until desired degree of doneness.
  • Remove the meat from the pan and set aside. Wipe the pan clean. Dry the scallops with a paper towel to remove excess moisture. Drizzle the scallops with olive oil and season with salt and pepper.
  • Reheat the skillet over high heat and add the scallops. Cook the scallops for 1-2 minutes on each side or until well caramelized.
  • Add water to a medium saute pan over high heat, you want about 2 inches of water in the pan. Bring to a boil.
  • Return the pan you used to cook the meat and scallops to the stove. Heat over medium heat and add 1 tablespoon extra-virgin olive oil. Add shallots and garlic and cook for 2 minutes.
  • Add the sweet vermouth and cook for 30 seconds or until it reduces by half. Add the butter and stir to combine.
  • Add the asparagus to boiling water and cook for 2-3 minutes.
  • Remove from the water, dress with lemon juice, a drizzle of olive oil, salt and pepper.
  • Add each steak to a plate and drizzle with the sauce. Place 2 scallops on top of each steak and garnish with chives. Serve with the asparagus

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Manhattan Sauce, Scallops, Steak, Surf and Turf

Related posts:

Steak Tacos with Lime Mayo Seared Steak with Mushroom Marsala Sauce Spice Roasted Salmon Open-Faced Salmon and Avocado BLTs

Filed Under: 10 Ingredient Meals, Beef, Main Dish, Quick, Seafood, Weeknight Meal Tagged With: Asparagus, Chives, Diver Sea Scallops, Garlic, I Can Cook That, Lemon, Manhattan Sauce, New York Strip Steak, Recipe, Scallops, Seared, Shallot, Steak, Sweet Vermouth

Comments

  1. DB-The Foodie Stuntman says

    May 1, 2013 at 9:05 pm

    A great surf-and-turf dish. It looks delicious.

    Reply
  2. Katherine says

    May 8, 2018 at 10:58 pm

    Some dishonest restaurant owner is using your food photos to sell their inferior food product to unsuspecting customers. https://m.facebook.com/story.php?story_fbid=622866194725190&id=148144278864053

    Reply
    • Kaitlin says

      May 13, 2018 at 5:17 pm

      Hi Katherine. Thanks so much for the heads up, I appreciate it! I’ve contacted them through their Facebook page.

      Reply
  3. Christopher Burkit says

    March 8, 2021 at 12:16 am

    You are WAY off with the scallops. You’re cooking overcooked rubber. On high heat, scallops don’t take more than 45 seconds per side. The rest sounds amazing.

    Reply

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