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1
Drizzle some EVOO over the steaks to coat them lightly.
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2
Get a nonstick skillet screaming hot and add the meat.
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3
Cook for 3 minutes on each side for medium rare, 4 for medium to medium well.
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4
Transfer the steaks to a platter and pull the pan off the heat to cool for a minute.
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5
Pat the scallops completely dry.
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6
Drizzle some EVOO over the scallops and season them with salt and pepper.
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7
Get a skillet screaming hot and cook the scallops for 2 to 3 minutes on each side, until they are well caramelized.
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8
Bring 2 inches of water to a boil in a clean medium skillet for the asparagus.
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9
Return the pan you cooked the meat in to the stove over medium heat and add 1 tablespoon of EVOO, once around the pan.
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10
Add the shallots and garlic and cook for 2 minutes.
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11
Add the sweet vermouth and cook until reduced by half, 30 seconds or so.
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12
Add the butter to the pan and swirl to incorporate to finish the sauce.
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13
Add the asparagus to the boiling water.
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14
Cook for 2 to 3 minutes, or until just tender and bright green.
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15
Remove to a plate and dress the asparagus with the lemon juice, a drizzle of EVOO, and salt and pepper.
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16
Place each tenderloin steak on a plate and drizzle the Manhattan sauce over the top.
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17
Arrange 2 scallops on top of each steak and garnish with the chives.
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18
Serve the asparagus spears alongside.
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19
Your scallops may still have the adductor musclea thin, tough strip that attaches the animal to its shellintact.
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20
If so, nick it off with your fingers.
