Steak With Scallops In Champagne Butter Sauce Recipe 435
STEAK WITH SCALLOPS IN CHAMPAGNE BUTTER SAUCE RECIPE - (4.3/5)
Provided by teachskinner
Number Of Ingredients 10
Steps:
- Sprinkle steaks on both sides with 1/8 teaspoon each salt and black pepper. Sprinkle scallops on both sides with 1/8 teaspoon each salt and pink peppercorns. Heat 1 1/2 teaspoons oil in a large cast iron or heavy-bottom nonstick skillet over medium-high heat. Add steaks and cook 3 minutes on each side (for medium-rare) or until desired degree of doneness. Transfer to a platter; cover and keep warm. Add remaining 1 1/2 teaspoons oil to skillet; add scallops, and cook 2 minutes on each side or until done. Transfer to platter; cover and keep warm. Add Champagne, lemon juice, and shallots to pan; bring to a boil. Cook 3 minutes or until reduced to 2 tablespoons. Remove from heat. Add butter, 1 piece at a time, whisking constantly until butter is thoroughly incorporated. Season sauce to taste with salt and black pepper. Top steak and scallops with sauce.
SCALLOPS WITH LEEKS IN CHAMPAGNE SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, melt 1 tablespoon butter over low heat. Add shallots, and cook until translucent, about 5 minutes. Add leeks and champagne; season with salt and pepper. Cook until leeks are tender, 10 to 15 minutes.
- In a large nonstick skillet, heat oil and remaining 1/2 tablespoon butter over medium heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides. Remove scallops; set aside. Divide leek mixture between 4 plates. Top with scallops, and sprinkle with parsley. Serve immediately.
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- Season the fillets and scallops with salt & pepper. Let steaks sit out to warm, about 20 minutes. This will prevent the steak from having a cold center when done cooking.
- Heat 1-1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add steak and cook about 3-6 minutes a side depending on thickness and your desired doneness. Remove from heat and keep warm.
- Add remaining oil to skillet and add scallops, making sure not to crowd them as they will steam instead of sear. Cook approximately 2 minutes per side or until nicely brown and cooked through. Remove from heat and keep warm.
- To make champagne sauce: To the skillet, add champagne, lemon juice and shallots, stirring to get every last bit of goodness from the pan. Bring to a boil and let reduce by half. Remove from heat and add butter, whisking constantly until well incorporated. Season to taste.
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