Seared Scallops And Tenderloin Steaks With Manhattan Sauce Recipes

Steps:

• Place a medium skillet with about 1/4-inch of water over high heat and bring to a simmer for cooking the asparagus spears.
• While the asparagus water is heating up start the beef tenderloin steaks. Heat a large skillet over medium to medium-high heat. Season the steaks with some salt and pepper. Coat pan with a little extra-virgin olive oil and add the steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium.
• Once the beef is going, start the scallops; preheat a large nonstick skillet over medium- high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. With paper towels pat the scallops dry, season with a little salt and pepper and then add to the hot skillet. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side.
• Once the steaks and scallops are going, add the asparagus tips to the boiling water for 3 minutes, or until just tender.
• Remove the beef fillets from the skillet to a serving platter. Return the skillet to the heat and add 1 turn of the pan of extra-virgin olive oil, about 1 tablespoon. Add the chopped shallots and cook a little bit. Add the vermouth, use a spoon to scrape up the bits on the bottom of the pan, add the beef broth turn the heat up to high and bring to a simmer. Add 2 tablespoons of cold butter and stir until the butter has melted; pour the sauce over the fillets of beef.
• Sprinkle the scallops with the chopped chives and remove from the skillet and arrange 2 scallops on top of each sauced up steak.
• Drain the asparagus tips; return them to the skillet and season with salt, pepper and a little squeeze of lemon juice, toss to coat. Plate the asparagus spears alongside the Manhattan sauced steaks and seared scallops.

Steps:

• Combine the ginger and teriyaki in a shallow dish. Rub steaks with a little grill seasoning and turn in teriyaki sauce and let sit for 10 to 15 minutes.
• Heat a cast iron skillet over high heat. Wipe pan with a thin layer of vegetable oil.
• Pat scallops dry. Combine the sesame and chives and roll the sides of the scallops in the mixture. Season the scallops with salt and pepper. Sear scallops and cook 2 to 3 minutes on each side to caramelize them. Remove scallops to a plate and drizzle with sesame oil and serve.
• Heat a large skillet with a couple tablespoons vegetable oil over high heat. Add steaks and cook 4 minutes on each side for medium rare. Remove and let steaks set 5 minutes. Add the cabbage to the pan and stir fry 2 minutes then add in the onions, garlic, cook a minute or 2, add cucumbers and hot sauce, salt and pepper, vinegar and zest of 1 lime and juice of 2 limes.
• Slice steaks very thin on an angle and serve on hot 'n spicy cabbage salad, garnish with cilantro.

Steps:

• For the steak: Marinate the flank steak in the tiger sauce, lime juice, orange juice and garlic. Grill for 5 minutes per side. Rest for 10 minutes before slicing against the grain into thin slices.
• For the halibut: Combine the lime juice, olive oil, garlic, jalapeno and some salt and pepper in a bowl. Add the halibut, turning to coat. Cover and marinate in the refrigerator. Grill for 3 to 6 minutes per side, depending on thickness -- the halibut will flake when done. Cut into small pieces.
• For the tomatillo-avocado salsa: In a blender, combine the tomatillos, jalapenos, avocado, onion, lime juice, olive oil, cilantro, agave and 1 teaspoon each salt and pepper. Blend until completely smooth. Set aside.
• For the jalapeno-lime slaw: Add the cabbage, cilantro and jalapenos to a large bowl. In a smaller bowl, stir together the mayonnaise, olive oil, lime juice, garlic powder and some salt and pepper. Toss the cabbage with dressing to taste.
• To serve: Begin plating with a corn tortilla. Add a little less than 1/4 cup of slaw, top with a few pieces of halibut, a tablespoon or so of the salsa and a few slices of steak. Finish with crumbled feta, sliced radishes, if using, and a lime wedge.

Steps:

• Place a medium skillet with about 1/4-inch of water over high heat and bring to a simmer for cooking the asparagus spears.
• While the asparagus water is heating up start the beef tenderloin steaks. Heat a large skillet over medium to medium-high heat. Season the steaks with some salt and pepper. Coat pan with a little extra-virgin olive oil and add the steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium.
• Once the beef is going, start the scallops; preheat a large nonstick skillet over medium- high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. With paper towels pat the scallops dry, season with a little salt and pepper and then add to the hot skillet. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side.
• Once the steaks and scallops are going, add the asparagus tips to the boiling water for 3 minutes, or until just tender.
• Remove the beef fillets from the skillet to a serving platter. Return the skillet to the heat and add 1 turn of the pan of extra-virgin olive oil, about 1 tablespoon. Add the chopped shallots and cook a little bit. Add the vermouth, use a spoon to scrape up the bits on the bottom of the pan, add the beef broth turn the heat up to high and bring to a simmer. Add 2 tablespoons of cold butter and stir until the butter has melted; pour the sauce over the fillets of beef.
• Sprinkle the scallops with the chopped chives and remove from the skillet and arrange 2 scallops on top of each sauced up steak.
• Drain the asparagus tips; return them to the skillet and season with salt, pepper and a little squeeze of lemon juice, toss to coat. Plate the asparagus spears alongside the Manhattan sauced steaks and seared scallops.

Steps:

• Drizzle some extra-virgin olive oil over steaks to coat lightly. Get a nonstick skillet screaming hot and add meat. Cook 3 minutes on each side for medium rare, 4 for medium to medium well. Remove meat from pan and pull it off fire to cool for a minute. Drizzle some extra-virgin olive oil over the scallops and season with salt and pepper. Get a skillet screaming hot and cook scallops 2 to 3 minutes on each side until well caramelized. Bring 2 inches water to a boil in a medium skillet for asparagus. Return meat pan to medium heat and add 1 tablespoon extra-virgin olive oil. Add shallots, garlic and cook 2 minutes. Add sweet vermouth and reduce by half, 30 seconds or so. Add butter to the pan to finish sauce. Add asparagus to boiling water. Cook 2 to 3 minutes, remove and dress with lemon juice, a drizzle of extra-virgin olive oil, salt and pepper. Place each tenderloin steak on a plate and drizzle Manhattan sauce down over top. Serve 2 scallops on top of steaks and garnish with chives. Serve asparagus spears alongside. This recipe yields 4 servings.