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Scampi-Style Steak and Scallops with Roasted Asparagus By Judy Purcell | Savoring Today. Tenderloin steak and scallops seared in butter then finished in subtle accents of lemon zest, white wine, garlic, and fresh basil.
Ingredients
For the Steak & Scallops
10 ounces beef tenderloin steaks (2 (5 ounce) steaks, 1 1/2-inch thick)
1 teaspoon Sea salt and freshly ground pepper
3 tablespoons butter
4 ounces sea scallops (6 large scallops, rinse and pat dry)
For the Sauce
2 tablespoons extra-virgin olive oil
¼ cup finely chopped green onions ((about 4 scallions), white and light green part)
3 large garlic cloves (minced)
¼ cup dry white wine
3 tablespoons butter
2 tablespoons freshly squeezed lemon juice
2 tablespoons fresh basil (cut into thin strips)
1 tablespoon minced parsley
¼ teaspoon lemon zest
Dash hot pepper sauce
Sea salt and freshly ground pepper (to taste)
Roasted Asparagus
16 ounces asparagus — ends trimmed
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper
Instructions
Visit Scampi-Style Steak and Scallops with Roasted Asparagus By Judy Purcell | Savoring Today @ savoringtoday.com for full recipes
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