Two beef tenderloins, each about 6-8 ounces in weight.

To taste, add Kosher Salt and freshly ground Black Pepper

Divide three tablespoons of unsalted butter

Scallops, 8-10 lbs.


Three cloves garlic, minced

Cubed butter six tablespoons, unsalted

Fresh parsley leaves, two tablespoons

Chop 2 tablespoons of fresh chives

Freshly squeezed Lemon Juice 1 Tablespoon

Lemon zest two teaspoons

To taste, add Kosher Salt and freshly ground Black Pepper


Heat a 12-inch skillet made of cast iron over medium-high heat for 8-10 minutes.

Use paper towels to dry both sides of the beef steak. Season with salt and black pepper according to your taste.

Melt two tablespoons of butter. Place the steaks in the middle of the pan and cook for 4-6 minutes until a crust forms. Flip the steaks using tongs and cook for 3-4 mins or until desired doneness. Set aside, loosely wrapped.

While the steak is resting, clean the skillet and melt the remaining one tablespoon of butter.

The scallops can be cleaned by removing the side muscles, rinsing them in cold water, and allowing them to dry.

Season scallops to your taste with salt and black pepper. Add scallops in a single row to the pan, working in batches. Cook, flipping the scallops once, for about 2 minutes on each side. Keep warm and set aside.

Reduce heat to low and add the garlic, stirring constantly, for about one minute. Stir in the butter, parsley chi,ves; lemon juice, and zest, and season to taste with salt and pepper.

Serve steak and scallops with garlic butter sauce immediately.

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