Scampi-Style Steak & Scallops with Roasted Asparagus
A surf and turf you will never forget.
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 about 5 minutes. (At this point, begin the sauce in another small skillet or wide sauce pan as described in step 2.) Turn the steaks on end to brown the sides, continuing to rotate about 3 minutes, then turn over to brown the final side for 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.
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. If the steak and scallops are not yet done, slide the sauce off heat until they are ready.
Once the scallops are browned on each side, stir the fresh basil, lemon zest, and mild chili sauce into the scampi sauce. Reduce heat to low, add the scallops, spooning the sauce over the scallops. Once the steaks reach an internal temperature of 125°F (the rare side of medium-rare), add to the pan with the scampi sauce and spoon sauce over the steaks. Serve immediately with additional sauce over both the scallops and the steak.
Position top oven rack in the middle of the oven, approximately 12 inches under broiler and turn broiler on HI. Prepare asparagus by trimming fibrous ends. Arrange asparagus on a rimmed baking sheet so that each spear is touching the pan and separate. Drizzle with olive oil and roll asparagus to coat well. Sprinkle with salt and pepper.
Set asparagus under the broiler for 10-12 minutes, checking and turning (rolling ¼ turn) asparagus every few minutes until lightly browned in spots and crisp tender. Cook slightly longer if a softer texture is preferred