Our Scampi-Style Steak & Scallop Recipe has been updated with new photos and more detailed recipe.
Have you ever gone out on Valentine’s Day for a romantic dinner only to be disappointed by the noise level of the restaurant, food that didn’t quite measure up, or felt rushed by the wait staff to move along for the their next seating? We have, and it didn’t take long to figure out we could create a romantic dinner for two at home with far less hassle and a lot more intimacy.
Are you tempted to try something different, skip the crowded restaurants, but not sure you can pull-off a sweetheart dinner at home?
Scampi-Style Steak & Scallops with Roasted Asparagus is an impressive dish, takes only a few minutes to prepare, and the cost will be easier to stomach too. Tenderloin steak is seared in butter then finished with scallops in subtle accents of lemon zest, white wine, garlic, and fresh basil creating surf-n-turf heaven.
The key is quality ingredients, so choose fresh lemon and herbs, large scallops, and tenderloin steaks—beef tenderloin (the wider end of the loin) or filet mignon (the small, forward end of the loin) is the ideal cut for its tenderness and ease of preparation. If you are not familiar with scallops, here is a helpful guide to selecting quality sea scallops at Sally’s Place. Of course, this recipe works just as well with colossal shrimp if sea scallops are not available.
Make sitting down to dinner as stress-free as possible by setting the table and preparing all the ingredients before you begin cooking—the entire process will only take about 20 minutes. While the asparagus roasts (recipe below), you will be busy at the stove with the scallops and steak, both should be done at the same time. Feel free to slice a crusty loaf of bread with this special meal so you can soak up and savor every lemon-garlic-buttery bite.
- 2 beef tenderloin steaks, 1½-inch thick
- Sea salt and freshly ground pepper
- 3 tablespoons butter
- 6 large sea scallops, rinse and pat dry
- 2 tablespoons olive oil
- ¼ cup finely chopped green onions (about 4 scallions), white and light green part
- 3 large cloves garlic, minced
- ¼ cup dry white wine
- 3 tablespoons butter
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh basil, cut into thin strips
- 1 tablespoon minced parsley
- ¼ teaspoon lemon zest
- Dash hot pepper sauce
- Sea salt and freshly ground pepper, to taste
- 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 about 5 minutes. (At this point, begin the sauce in another small skillet or wide sauce pan as described in step 2.) Turn the steaks on end to brown the sides, continuing to rotate about 3 minutes, then turn over to brown the final side for 5 minutes. When turning the steak to brown the last side, add scallops to the skillet to brown at the same time, about 2 minutes on each side.
- Sauté onion and garlic in 2 tablespoons olive oil over medium heat 3-4 minutes, until fragrant. Add wine and lemon juice; simmer to reduce slightly, 1-2 minutes. Add 3 tablespoons butter and stir until melted into the sauce. If the steak and scallops are not yet done, slide the sauce off heat until they are ready.
- Once the scallops are browned on each side, stir the fresh basil, parsley, lemon zest, and hot pepper sauce into the scampi sauce. Reduce heat to low, add the scallops, spooning the sauce over the scallops. Once the steaks reach an internal temperature of 125°F (the rare side of medium-rare), add to the pan with the scampi sauce and spoon sauce over the steaks.
- Serve immediately with additional sauce over both the scallops and the steak.
Make it a two sauce meal, use your blender to make this quick hollandaise sauce for the asparagus.
- 1 pound asparagus -- ends trimmed
- 2 tablespoons extra virgin olive oil
- salt and pepper
- Position top oven rack in the middle of the oven, approximately 12 inches under broiler and turn broiler on HI. Prepare asparagus by trimming fibrous ends. Arrange asparagus on a rimmed baking sheet so that each spear is touching the pan and separate. Drizzle with olive oil and roll asparagus to coat well. Sprinkle with salt and pepper.
- Set asparagus under the broiler for 10-12 minutes, checking and turning (rolling ¼ turn) asparagus every few minutes until lightly browned in spots and crisp tender. Cook slightly longer if a softer texture is preferred.
And there’s dessert, right?!
Here’s a just-as-easy elegant dessert for two.
Another amazing dine-in, date night dinner for two is this super-easy Crab Legs How-To.