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.
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.
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.
It’s pretty amazing that you can end up with such a fancy looking dish in 20 minutes, isn’t it?
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
A tasty surf and turf recipe served with a sweet vermouth sauce
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
- ⅓ 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!
A great surf-and-turf dish. It looks delicious.
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
Hi Katherine. Thanks so much for the heads up, I appreciate it! I’ve contacted them through their Facebook page.
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.