His & Her Surf & Turf- Filet & Champagne Scallops

1. 1

   Heat grill

2. 2

   While the steaks are resting on the counter season with salt and pepper. (It's always a good idea to let meat come back to room temp before grilling-you'll achieve an accurate cooking temperature more effectively)

3. 3

   Have hubby take the steaks out to the grill. (Our steaks were very thick and we like them medium rare, so this step came before I started the scallops. I also wanted to leave enough time for the filet's to rest, allowing the juice to redistribute. You may want to start the scallops before the steak if you have a thinner piece of meat or like your steak well done)

4. 4

   In heavy skillet heat oil over high heat

5. 5

   When oil begins to smoke add scallops. BE CAREFUL! I used long grilling tongs, these babies splatter and that oil is H-O-T HOT!

6. 6

   Sear each side for one minute or until each side is golden brown

7. 7

   Add 1/2 cup of Champagne and lower heat to medium

8. 8

   Simmer for about 2 minutes

9. 9

   Add lemon juice, garlic and remaining champagne

10. 10

    Bring to a boil and reduce by half

11. 11

    Add butter, parsley and season with pepper

12. 12

    Place scallops on a plate and smother with sauce

* Per serving · 4 servings · Values may vary.

No additional tips available.