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. You won’t believe how easy it is to skip the crowded restaurants and still enjoy a date night dinner for two at home.
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 your Date Night Dinner for Two as stress-free as possible.
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.
Set the table and prepare all the ingredients before you begin cooking because the entire recipe process will 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 about the same time. Slice a crusty loaf of bread with this special meal so you can soak up and savor every lemon-garlic-buttery bite.
For the Steak & Scallops
- 2 beef tenderloin steaks, 1 1/2-inch thick
- Sea salt and freshly ground pepper
- 3 tablespoons butter
- 6 large sea scallops, rinse and pat dry
For the Sauce
- 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 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.) Turn the steaks on end and rotate to brown the sides (this will take about 3 minutes), then turn over to brown the final side for 4 to 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.
- To make the sauce in the separate skillet, 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.
- Divide the steaks and scallops evenly between two plates and serve immediately, spooning more sauce over both the scallops and the steak.
You’ll need two skillets for this recipe so the steak and scallops can cook at the same time as the sauce. I recommend cast iron for the searing the steak and scallops and stainless steel (non-reactive) for the sauce.
Use your blender to make this quick hollandaise sauce for the asparagus.Print
- 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 1/4 turn) asparagus every few minutes until lightly browned in spots and crisp tender. Cook slightly longer if a softer texture is preferred.
To roast asparagus more quickly, position oven rack just 6 inches below broiler, roast for 5-6 minutes.
Make a just-as-easy elegant dessert for two.
Another amazing date night dinner for two is our Amazing Crab Leg Dinner at Home.
More Side Dish Recipes for a Steak and Scallop Dinner:
Roasted Asparagus with Caramelized Onions & Blue Cheese
Grilled Cabbage with Classic Caesar Dressing
Tuscan Roasted Broccoli
Caesar Salad: A Tableside Classic
Vegetable Tian: Classic Gratin Comfort
Butternut Squash Noodles in Almond & Sage Brown Butter
Roasted Brussels Sprouts with Roasted Garlic Aioli