His & Her Surf & Turf- Filet & Champagne Scallops

 
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Since I was lucky enough to spend Valentine’s Day night working at the hospital, Scott and I celebrated the night before with a really really tasty dinner. The dish was perfect for us beacause I LOVE scallops and he realllllly LOVES steak. Honestly I think if he had to choose who to save from a burning house…He’d pick the steak, who want’s a burnt steak? Anyways, it was perfect because not only were they both each of our favorites but we got to cook it together. Scott is always in charge of the grill, lighting that massive thing is to much work for me.
Ingredients:
2 Filet Mignon
10 Large Sea Scallops
1 ½ tablespoons olive oil
2 cups Champagne
3 Tbsp. Fresh squeezed lemon juice
1 tbsp. Butter
2 Garlic cloves-minced
2 Tbsp. Parsley- minced
Fresh ground pepper

• Heat grill
• While the steaks are resting on the counter season with salt and pepper. (It’s always a good idea to let meat come back to room temp before grilling-you’ll achieve an accurate cooking temperature more effectively)
• Have hubby take the steaks out to the grill. (Our steaks were very thick and we like them medium rare, so this step came before I started the scallops. I also wanted to leave enough time for the filet’s to rest, allowing the juice to redistribute. You may want to start the scallops before the steak if you have a thinner piece of meat or like your steak well done)
• In heavy skillet heat oil over high heat
• When oil begins to smoke add scallops. BE CAREFUL! I used long grilling tongs, these babies splatter and that oil is H-O-T HOT!
• Sear each side for one minute or until each side is golden brown
• Add ½ cup of Champagne and lower heat to medium
• Simmer for about 2 minutes
• Add lemon juice, garlic and remaining champagne
• Bring to a boil and reduce by half
• Add butter, parsley and season with pepper
• Place scallops on a plate and smother with sauce
• By now your steaks should be ready and have had time to rest, so add them to the plate of scallops
• ENJOY!!!!

  • Heat grill, While the steaks are resting on the counter season with salt and pepper. (It’s always a good idea to let meat come back to room temp before grilling-you’ll achieve an accurate cooking temperature more effectively) Have hubby/Man-Friend take the steaks out to the grill.  (Our steaks were very thick and we like them medium rare, so this step came before I started the scallops. I also wanted to leave enough time for the filet’s to rest, allowing the juice to redistribute. You may want to start the scallops before the steak if you have a thinner piece of meat or like your steak well done)

 

In heavy skillet heat oil over high heat

When oil begins to smoke add scallops. BE CAREFUL! I used long grilling tongs, these babies splatter and that oil is H-O-T  HOT!

Sear each side for one minute or until each side is golden brown

Add ½ cup of Champagne and lower heat to medium

And of course pour yourself a glass!

Simmer for about 2 minutes

Add lemon juice, garlic and remaining champagne

Bring to a boil and reduce by half. Add butter, parsley and season with pepper

Place scallops on a plate and smother with sauce. By now your steaks should be ready and have had time to rest, so add them to the plate of scallops

ENJOY!!!!

And since it was our Valentine’s Day Celebration we continued it out here….

With this…. A great way to unwind and enjoy each others company and conversation!

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29 Responses to His & Her Surf & Turf- Filet & Champagne Scallops

  1. Love the last picture. Nice shot!

  2. Meenakshi says:

    Those scallops look so yummy! I love the glass with the painted flowers. Thank you for stopping by my page!

  3. reyesmedina says:

    Love the photos! Great camera! Which is it?

  4. Great pics!
    I love scallops, so I will have to try this next time I get my hands on some!

    -Paul

    http://stlhousehusband.wordpress.com/

  5. Gary Lum says:

    Scallops and steak. What could be better. I love the images you have posted.

  6. pobept says:

    Oklahoma is cow country, Beef we have, but Grin, Scallops are a bit harder to find. Maybe I can replace those scallops ‘things’ with something like Black Bass, Crappy or Cat Fish! Your pixs are really great.

  7. Yum! scallops are my favourite. Go you!

    LM is allergic to shellfish so I NEVER cook scallops. Imagine living in Sydney with an Australian who can’t eat prawns! (It’s UN-Australian!)

    • Hey- I’ll give up eating prawns if I could live in Austraila! I’d miss my beloved scallops but I’ll take Austraila over Michigan anyday. Fair trade in my opinon! lol
      I think the champagne sauce would really be nice over just about any white fish

  8. Good News Devotions says:

    Yum YUM.. Looks like you had a good time… Bro Pat..

  9. susiemaeday says:

    This looks incredible! Also, in love with your food photography. Lovely!

  10. I love scallops…looks like a great dinner!

  11. I still have 1/2 bag of Scallops in freezer from my Valentines Dinner feast. I am going to try this recipe..It looks DELICIOUS!! I miss my hot tub..not the snow!

  12. Vivien Veil says:

    Your photos are soooo good!! I actually crave steak now after reading your post! :)

  13. Thank you for the “like”. Feel free to follow. This post looks delicious btw!

  14. Wow, these scallops look amazing! I have never made them myself before.

    ~Emily~

  15. cruz2lose says:

    I am a little confused…drink a little pour a little or…?
    : )

    It looks fabulous!

  16. Pingback: Happy 1 Month Anniversary Part Time House Wife! – Part Time House Wife

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