His and Her Surf & Turf: Filet and Champagne Scallops

1. 1

   Heat grill to medium high heat.

2. 2

   Its always a good idea to let your raw meat come back to room temperature before grilling.

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   Youll achieve an accurate cooking temperature more effectively.

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   So set your steaks on a plate on the counter.

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   While the steaks are resting on the counter season with salt and pepper.

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   Have hubby take the steaks out to the grill.

7. 7

   Our steaks were very thick and we like them medium rare, so this step came before I started the scallops.

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   I also wanted to leave enough time for the filets to rest, allowing the juice to redistribute.

9. 9

   You may want to start the scallops before the steak if you have a thinner piece of meat or if like your steak well done.

10. 10

    Cook the steaks for about 6 minutes per side, but add time if your steaks are really thick.

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    When done, let them rest on a plate for about 5 minutes before cutting.

12. 12

    In a heavy skillet heat oil over high heat.

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    When oil begins to smoke add scallops.

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    BE CAREFUL!

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    I used long grilling tongs, these babies splatter and that oil is hot!!

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    Sear each side of the scallops for one minute or until golden brown.

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    Then add 1/2 cup of champagne and lower heat to medium.

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    Simmer for about 2 minutes.

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    Add lemon juice, garlic and remaining champagne.

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    Bring to a boil and reduce by half.

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    Add butter, parsley and season with pepper.

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    Place scallops on a plate and smother with the pan sauce.

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    By now your steaks should be ready and have had time to rest, so add them to the plate of scallops.

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    ENJOY!

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    !

* Per serving · 4 servings · Values may vary.