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1
Heat grill to medium high heat.
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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.
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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.
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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.
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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.
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12
In a heavy skillet heat oil over high heat.
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13
When oil begins to smoke add scallops.
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BE CAREFUL!
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15
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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22
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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24
ENJOY!
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25
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