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Categories:Viewed: 24 - Published at: 5 years ago
Ingredients
- 2 filet mignon
- 10 sea scallops Large
- 1 1/2 tablespoons olive oil
- 2 cups champagne
- 3 tablespoons lemon juice Fresh squeezed
- 1 tablespoon butter
- 2 garlic cloves minced
- 2 tablespoons parsley minced
- ground pepper Fresh
Method
- Heat grill
- While the steaks are resting on the counter season with salt and pepper. (It's always a good idea to let meat come back to room temp before grilling-you'll achieve an accurate cooking temperature more effectively)
- Have hubby take the steaks out to the grill. (Our steaks were very thick and we like them medium rare, so this step came before I started the scallops. I also wanted to leave enough time for the filet's to rest, allowing the juice to redistribute. You may want to start the scallops before the steak if you have a thinner piece of meat or like your steak well done)
- In heavy skillet heat oil over high heat
- When oil begins to smoke add scallops. BE CAREFUL! I used long grilling tongs, these babies splatter and that oil is H-O-T HOT!
- Sear each side for one minute or until each side is golden brown
- Add 1/2 cup of Champagne and lower heat to medium
- Simmer for about 2 minutes
- Add lemon juice, garlic and remaining champagne
- Bring to a boil and reduce by half
- Add butter, parsley and season with pepper
- Place scallops on a plate and smother with sauce
