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.
*If making the roasted asparagus, now is a good time to slide it under the broiler for 10 minutes.
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 scampi 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 a *cast iron skillet for searing the steak and scallops and *stainless steel (non-reactive) for the sauce. *These links are Amazon affiliate links. See our Disclosure policy here.
If you are not familiar with scallops, here is a helpful guide to selecting quality sea scallops at Sally's Place.