Seared Scallops and Tenderloin Steaks with Manhattan Sauce

Image of Seared Scallops And Tenderloin Steaks With Manhattan Sauce, Rachael Ray Magazine
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Ingredients

  • 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan, plus more for drizzling
  • Four 1-inch-thick beef tenderloin steaks (about 4 to 6 ounces each)
  • Salt and freshly ground pepper
  • 8 large diver sea scallops, trimmed
  • 1 large shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup sweet vermouth
  • 2 tablespoons unsalted butter
  • 1 pound asparagus, trimmed
  • Juice of 1/2 lemon
  • 2 tablespoons chopped or snipped chives

Description

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