Seared Scallops and Steak with Manhattan Sauce
Try this Seared Scallops and Steak with Manhattan Sauce recipe
Try this Seared Scallops and Steak with Manhattan Sauce recipe
- Carbohydrate 8.28993348900365 g
- Cholesterol 148.203125013081 mg
- Fat 17.4580089659349 g
- Fiber 2.60385983219448 g
- Protein 52.6177517850517 g
- Saturated Fat 9.55261424012533 g
- Serving Size 1 1 Serving (371g)
- Sodium 240.490748343378 mg
- Sugar 5.68607365680917 g
- Trans Fat 2.04480567809546 g
- Calories 391 calories
Step-by-step
- Sit the steaks out 30 minutes prior to cooking. Drizzle with olive oil and season with salt and pepper.
- Heat a large nonstick saute pan over high heat. When heated (you want it hot enough that a flick of water sizzles), add the meat. Cook for 4-5 minutes on each side, or until desired degree of doneness.
- Remove the meat from the pan and set aside. Wipe the pan clean. Dry the scallops with a paper towel to remove excess moisture. Drizzle the scallops with olive oil and season with salt and pepper.
- Reheat the skillet over high heat and add the scallops. Cook the scallops for 2-3 minutes on each side or until well caramelized.
- Add water to a medium saute pan over high heat, you want about 2 inches of water in the pan. Bring to a boil.
- Return the pan you used to cook the meat and scallops to the stove. Heat over medium heat and add 1 tablespoon extra-virgin olive oil. Add shallots and garlic and cook for 2 minutes.
- Add the sweet vermouth and cook for 30 seconds or until it reduces by half. Add the butter and stir to combine.
- Add the asparagus to boiling water and cook for 2-3 minutes.
- Remove from the water, dress with lemon juice, a drizzle of olive oil, salt and pepper.
- Add each steak to a plate and drizzle with the sauce. Place 2 scallops on top of each steak and garnish with chives. Serve with the asparagus
Mastering Surf and Turf Temperatures
The most common error in preparing a surf and turf combination is treating different proteins with identical cooking timelines. Beef requires resting to allow muscle fibers to relax and redistribute moisture, whereas delicate seafood demands immediate service to prevent rubbery textures. Bringing the New York strip steaks to room temperature thirty minutes prior to cooking ensures even heat penetration throughout the cut. High heat is essential for both components. Heat a nonstick skillet until a flick of water sizzles instantly upon contact. Sear the meat for four to five minutes per side, then transfer it off the heat while you utilize the fond left in the pan.
Building the Manhattan Pan Sauce
Deglazing the skillet captures the caramelized protein bits left behind from searing. Sweet vermouth provides the foundational acidity and botanical notes for the sauce, reducing rapidly in under a minute over medium heat. Whisking cold butter into the reduced vermouth at the final stage creates an emulsion that thickens the liquid without flour or cornstarch. Diver sea scallops require thorough blotting with paper towels to eliminate surface moisture; excess water prevents the Maillard reaction necessary for a deep golden crust. Cook the scallops for two to three minutes per side in the hot skillet. Those avoiding dairy may substitute the finishing butter with cold-pressed olive oil, though the mouthfeel will be lighter.
