Surf and Turf Filet and Scallops

The ultimate elegance in minimal time: Pre filet mignon paired with sweet, tender scallops seared in brown butter and finished with a splash of white wine. This timeless surf and turf combination proves that sophisticated meals don't require hours, just high-quality ingredients treated simply. This 15-minute dinner delivers restaurant caliber without the stress.

Total Time: 15 minutes

Servings: 2

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Surf and Turf Filet and Scallops Ingredients

• 1 5-ounce Pre Filet Mignon Steak

• one-half teaspoon kosher salt

• 1 tablespoon high-heat cooking oil

• 3 tablespoons unsalted butter

• one-half pound sea scallops, patted dry

• 1 tablespoon dry white vermouth or white wine

• 1 tablespoon fresh parsley, finely chopped, for garnish

Instructions:

1. Remove steak from refrigerator, pat dry with a paper towel and salt liberally on all sides.

2. Preheat a cast-iron skillet or stainless steel pan over medium-high heat.

3. Add about one tablespoon of high-heat cooking oil to pan.

4. Cook steak about three minutes per side, six minutes total, for medium-rare (125-130º F), or to desired doneness.

5. Remove steak from pan and let rest at least five minutes while preparing scallops. (Why: resting allows juices to redistribute, keeping the meat moist.)

6. Wipe out skillet with a paper towel and return to medium-high heat.

7. Add butter. Once melted and foaming, place scallops in pan in a single layer and season with salt. (Why: foaming butter indicates it has reached the temperature needed to quickly brown the scallops' exterior while keeping their interiors tender.)

8. Cook scallops without moving until bottoms are golden brown, about two minutes, then flip.

9. Add wine and cook an additional one to two minutes.

10. Slice steak and divide between two plates, serving surf and turf style alongside scallops.

11. Garnish with fresh parsley.