Steak And Scallops With Champagne-Butter Sauce Recipe

Name: Steak And Scallops With Champagne-Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (4-ounce) beef tenderloin steaks; 1/4 teaspoon salt; 1/8 teaspoon cracked black pepper; 6 large sea scallops; 1/4 teaspoon crushed pink peppercorns; 1 tablespoon olive oil, divided; 1/3 cup Champagne or dry white wine; 1 1/2 teaspoons fresh lemon juice; 1 tablespoon minced shallots; 3 tablespoons butter, cut into pieces

Servings: persons

2 (4-ounce) beef tenderloin steaks
1/4 teaspoon salt
1/8 teaspoon cracked black pepper
6 large sea scallops
1/4 teaspoon crushed pink peppercorns
1 tablespoon olive oil, divided
1/3 cup Champagne or dry white wine
1 1/2 teaspoons fresh lemon juice
1 tablespoon minced shallots
3 tablespoons butter, cut into pieces

1
Sprinkle steaks on both sides with 1/8 teaspoon each salt and black pepper. Sprinkle scallops on both sides with 1/8 teaspoon each salt and pink peppercorns.
2
Heat 1 1/2 teaspoons oil in a large cast iron or heavy-bottom nonstick skillet over medium-high heat. Add steaks, and cook 3 minutes on each side (for medium-rare) or until desired degree of doneness. Transfer to a platter; cover and keep warm.
3
Add remaining 1 1/2 teaspoons oil to skillet; add scallops, and cook 2 minutes on each side or until done. Transfer to platter; cover and keep warm.
4
Add Champagne, lemon juice, and shallots to pan; bring to a boil. Cook 3 minutes or until reduced to 2 tablespoons. Remove from heat. Add butter, 1 piece at a time, whisking constantly until butter is thoroughly incorporated. Season sauce to taste with salt and black pepper. Top steak and scallops with sauce.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 (4-ounce) beef tenderloin steaks, 1/4 teaspoon salt, 1/8 teaspoon cracked black pepper, 6 large sea scallops, and more.

Yes, Steak And Scallops With Champagne-Butter Sauce falls under the Seafood 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.

Steak And Scallops With Champagne-Butter Sauce

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