Scampi-Style Steak & Scallops with Roasted Asparagus

Name: Scampi-Style Steak & Scallops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 people
Ingredients: 10 ounces beef tenderloin steaks (2 (5 ounce) steaks, 1 1/2-inch thick); 1 teaspoon Sea salt and freshly ground pepper; 3 tablespoons butter; 4 ounces sea scallops (6 large scallops, rinse and pat dry); 2 tablespoons extra-virgin olive oil; ¼ cup finely chopped green onions ((about 4 scallions), white and light green part); 3 large garlic cloves (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)

Published January 12, 2017. Last updated December 26, 2018 by Judy Purcell 65 Comments

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Scampi-Style Steak & Scallops with Roasted Asparagus is an impressive dish and takes only 30 minutes in the kitchen to prepare.

Tenderloin steak seared in butter and finished with scallops in subtle accents of lemon zest, white wine, garlic, and fresh basil is surf-n-turf heaven.

You won’t believe how easy it is to skip crowded restaurants and enjoy a date night dinner 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.

Of course, this recipe works just as well with jumbo 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 waitstaff to move along for the their next seating?

A romantic dinner for two at home is less hassle and a lot more intimacy.

Set the table and prep all the ingredients before you begin because the cooking 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.

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Scampi-Style Steak & Scallops

Tenderloin steak and scallops seared in butter then finished in subtle accents of lemon zest, white wine, garlic, and fresh basil.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Beef, Main Dish, Seafood

Cuisine: Italian American

Servings: 2 people

Author: Judy Purcell

Ingredients

For the Steak & Scallops

10 ounces beef tenderloin steaks 2 (5 ounce) steaks, 1 1/2-inch thick
1 teaspoon Sea salt and freshly ground pepper
3 tablespoons butter
4 ounces sea scallops 6 large scallops, rinse and pat dry

For the Sauce

2 tablespoons extra-virgin olive oil
¼ cup finely chopped green onions (about 4 scallions), white and light green part
3 large garlic cloves 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

Instructions

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.

Notes

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.
If you are not familiar with scallops, here is a helpful guide to selecting quality sea scallops at Sally's Place.

Nutrition

Serving: 1steak and 3 scallops | Calories: 709kcal | Carbohydrates: 5g | Protein: 39g | Fat: 56g

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Asparagus can be roasted on a cast iron pan on top of the stove or in the oven.

Use your blender to make this quick hollandaise sauce for the asparagus.

Raw asparagus ready to be roasted for a Steak and Scallop dinner side dish.

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Roasted Asparagus

Fresh asparagus roasted in the oven in less than 10 minutes for a simple and tasty side dish.

Prep Time2 mins

Cook Time10 mins

Total Time12 mins

Course: Side Dish, Vegetable

Cuisine: American

Servings: 3

Author: Judy Purcell