Sexy Surf and Turf Recipe

Name: Sexy Surf and Turf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: EVOO (extra-virgin olive oil), for drizzling, plus 1 tablespoon, once around the pan; 4 tenderloin steaks, 1 inch thick; 8 large diver sea scallops; Salt and black pepper; 1 large shallot, chopped; 2 garlic cloves, chopped; 1/4 cup sweet vermouth (but if you drink Manhattans, youve got this On Hand!); 2 tablespoons unsalted butter; 1 pound thin asparagus, tough ends trimmed; Juice of 1/2 lemon; 2 tablespoons chopped or snipped chives, 10 blades, for garnish

Servings: persons

EVOO (extra-virgin olive oil), for drizzling, plus 1 tablespoon, once around the pan
4 tenderloin steaks, 1 inch thick
8 large diver sea scallops
Salt and black pepper
1 large shallot, chopped
2 garlic cloves, chopped
1/4 cup sweet vermouth (but if you drink Manhattans, youve got this On Hand!)
2 tablespoons unsalted butter
1 pound thin asparagus, tough ends trimmed
Juice of 1/2 lemon
2 tablespoons chopped or snipped chives, 10 blades, for garnish

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

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: EVOO (extra-virgin olive oil), for drizzling, plus 1 tablespoon, once around the pan, 4 tenderloin steaks, 1 inch thick, 8 large diver sea scallops, Salt and black pepper, and more.

Yes, Sexy Surf and Turf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sexy Surf and Turf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions