Scampi-Style Steak & Scallops with Roasted Asparagus

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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 the next paragraph. 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.

Saute onion and garlic in 2 tablespoons olive oil over medium heat for 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 at this point, take the sauce off the 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 and add the scallops, spooning the sauce over the tops. 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.

For Asparagus:

Position top oven rack in the middle of the oven, approximately 12 inches under broiler and turn broiler on high. 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. Serve with your steak and scallops. Enjoy!


Surf & Turf

Beef Tenderloin Steaks, 1½ inch thick
Salt & Pepper
5 tbsp
Large Sea Scallops, rinsed & dried
2 tbsp
Olive Oil
¼ cup
Green Onions, finely chopped
Large Garlic Cloves, minced
¼ cup
Dry Sauvignon Blanc
2 tbsp
Lemon Juice
2 tbsp
North Shore Living® Basil, sliced
¼ tsp
Lemon Zest
1 dash
Mild Chili Sauce


1 lb
Asparagus, ends trimmed
2 tbsp
Olive Oil
Salt & Pepper

Time to cook

40 minutes