Indulgent Scampi-Style Steak & Scallops with Roasted Asparagus
Enjoy a gourmet experience with Scampi-Style Steak & Scallops with Roasted Asparagus, a dish that is both quick to prepare and indulgently delicious.
Equipment
- Skillet
- Baking sheet
- Oven
Ingredients
For the Steak & Scallops
- 2 pieces Filet Mignon Tender cut of beef; can substitute with ribeye
- 8 ounces Scallops Ensure they are fresh and dry
- to taste Salt Season to your liking
- to taste Pepper Freshly cracked works best
For the Garlic-Butter Sauce
- 2 tablespoons Butter Can substitute with ghee
- 3 cloves Garlic Fresh cloves preferred, but pre-minced works
- 2 tablespoons Lemon Juice Fresh juice is best
- 1/4 teaspoon Cayenne Pepper Use sparingly
For the Roasted Asparagus
- 1 bunch Asparagus Trim tough ends
- 1 tablespoon Olive Oil Drizzle for even browning
- to taste Parmesan Cheese Optional for added indulgence
Instructions
Preparation and Cooking Steps
- Preheat the oven to 425°F (220°C).
- Season the filet mignon and scallops with salt and freshly cracked pepper.
- Sear the steak in a skillet over medium-high heat with a tablespoon of butter for 3-4 minutes on each side.
- Trim the tough ends of the asparagus, toss in olive oil, salt, and pepper, and spread on a baking sheet.
- Roast the asparagus in the oven for 10-12 minutes until tender-crisp.
- Sear the scallops in the same skillet after pushing the steak to one side or removing it temporarily, for 2-3 minutes on each side.
- Make the garlic-butter sauce by adding lemon juice and cayenne pepper to the skillet after cooking the scallops.
- Let the steak rest for 5 minutes covered with foil.
- Slice the steak against the grain and plate it with asparagus and scallops, drizzling the garlic-butter sauce over the top.
- Serve warm and enjoy!
Notes
Optional: Garnish with fresh parsley or lemon wedges.