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Easy and Healthy Valentine's Dinner

Read the notes in the article above. This recipe cooks fast so prep is key. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients

For the Steak & Scallops

  • 10 ounces beef tenderloin steaks 2 (5 ounce steaks, 1 1/2-inch thick)
  • 1 teaspoon sea salt
  • freshly ground pepper to your liking
  • 3 tablespoons butter
  • 4 ounces sea scallops ~6 large scallops, rinse and pat dry

For the Sauce

  • 2 tablespoons extra-virgin olive oil
  • 4 scallions white and light green parts
  • 3 large garlic cloves minced
  • ¼ cup dry white wine
  • 3 tablespoons butter
  • 2 tablespoons freshly-squeezed lemon juice
  • 2 tablespoons fresh basil cut into thin strips
  • 1 tablespoon minced parsley
  • ¼ teaspoon lemon zest
  • Dash hot pepper sauce
  • Sea salt and freshly ground pepper to taste

Instructions

  1. Chop all of the ingredients for the sauce (once you start cooking it goes really fast, so you want to have as much prepared as possible)
  2. You can put your onions and garlic in a bowl with 2 tablespoons of olive oil. Measure your wine and lemon juice and set aside (you can put them in the same dish). Chop your basil and parsley, zest your lemon, and set those aside in a dish. This way, all the sauce ingredients are ready to go!
  3. Season your steaks with salt and pepper and heat a cast iron skillet on medium with 2 tablespoons of butter. Once the butter is bubbly, add your steaks. Brown for 4-5 minutes on this side.
  4. While your steaks are cooking, start the sauce (see, it goes fast!). Use a nonstick skillet to saute your onions, garlic, and olive olive oil together for about 3-4 minutes.
  5. Flip the steaks and brown on the other side for 4-5 minutes. If your steaks are thick, you can use your tongs to hold them on their sides to brown the sides, too.
  6. Once your onions and garlic are fragrant, you can add the wine and lemon. Simmer and reduce slightly. You can either reduce the heat or pull the pan off the heat until the steak and scallops are done.
  7. Remove your steaks from the pan and set aside to rest. Add your scallops to the same pan you cooked the steaks in. These cook fast, about 2 minutes on each side.
  8. To finish your sauce, add 3 tablespoons of butter and let melt. Stir in your basil, parsley, and lemon zest. Add a dash of hot sauce and a little salt and pepper to finish. I like to do this last because you don't want to overcook the sauce, or your greens turn an olive color, and I like them to be more fresh and vibrant.
  9. Plate the steaks and scallops, top with the sauce, add your vegetable or side, and serve! I usually do asparagus, brown rice, and salad!