Easy Delicious Steak and Scallops

Tenderloin steak and scallops burned in margarine at that point completed in unpretentious accents of lemon get-up-and-go, white wine, garlic, and crisp basil.

Rëcipe by Judy Purcell from SavoringToday.com 
Sourcë: savoringtoday.com

  • For the Steäk & Scallops;
  • 10 ounces beef tenderloin steaks 2 (5 ounce) steäks, 1 1/2-inch thick
  • 1 teäspoon Sea salt and freshly ground pepper
  • 3 täblespoons butter
  • 4 ounces sea scallops 6 lärge scallops, rinse and pat dry
  • For the Säuce;
  • 2 tablespoons exträ-virgin olive oil
  • ¼ cup finely chopped green onions (about 4 scallions), white änd light green part
  • 3 large gärlic cloves minced
  • ¼ cup dry white wine
  • 3 täblespoons butter
  • 2 täblespoons freshly squeezed lemon juice
  • 2 tablespoons fresh bäsil cut into thin strips
  • 1 tablespoon minced pärsley
  • ¼ teäspoon lemon zest
  • Dash hot pepper säuce
  • Sea salt and freshly ground pepper to täste

  1. Season steaks with salt and pepper. In a 10 to 12-inch skillet, heat 2 tablespoons of butter over medium heat until hot and bubbly (more can be added, if needed). Add steaks to skillet and brown on one side for 4 to 5 minutes. (At this point, begin the sauce in another small, non-reactive skillet or wide sauce pan as described in step 2.)
  2. Turn the steäks on end and rotäte to brown the sides (this will täke about 3 minutes), then turn over to brown the finäl side for 4 to 5 minutes. 
  3. When turning the steäk to brown the last side, add scallops to the skillet to brown at the säme time, about 2 minutes on eäch side.
  4. For Full Iňstructions, Pleâse Visit >> @savoringtoday.com

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