His and Her Surf & Turf: Filet and Champagne Scallops

Heat grill to medium high heat.

It’s always a good idea to let your raw meat come back to room temperature before grilling. You’ll achieve an accurate cooking temperature more effectively. So set your steaks on a plate on the counter. While the steaks are resting on the counter season with salt and pepper.

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 filets 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 if like your steak well done.

Cook the steaks for about 6 minutes per side, but add time if your steaks are really thick. When done, let them rest on a plate for about 5 minutes before cutting.

In a 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 hot!! Sear each side of the scallops for one minute or until golden brown.

Then add ½ 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 the pan sauce.

By now your steaks should be ready and have had time to rest, so add them to the plate of scallops.

ENJOY!!