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Culinary Corner with Chef Morissa: Steak and Scallops


• 10 ounces beef tenderloin steaks (two 5-ounce steaks),
1 1/2-inch thick
• 1 teaspoon sea salt and freshly ground pepper
• 3 tablespoons butter
• 4 ounces sea scallops (6 large scallops), rinse, and pat dry


• 2 tablespoons extra-virgin olive oil
• ¼ cup finely chopped green onions (about 4 scallions), the
white and light green part
• 3 large garlic cloves, minced
• ¼ cup dry white wine
• 3 tablespoons butter
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons fresh basil cut into thin strips
• 1 tablespoon minced parsley
• ¼ teaspoon lemon zest
• Sea salt and freshly ground pepper to taste


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. 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. 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.

Once the scallops are browned on each side, stir the fresh basil, parsley, and lemon zest into the sauce. Reduce heat to low, add the scallops, spooning the sauce over the scallops. Once the steaks are done, add to the pan with the sauce and spoon sauce over the steaks. Divide the steaks, scallops, and asparagus and serve immediately, spooning more sauce over both the scallops and the steak.