Steak and Scallops
One of the fun things about having both my catering and online recipe source for people on the same website is that sometimes one section influences the other one. This steak and scallops recipe is one of those influences! I’ve recently been coming up with new catering ideas for the the move to Bend and this is a beginning idea for a plated dinner. There is definitely a Southwest/Mexican influence to it with the pickled red onions and a cilantro chimichurri sauce. Then there is the Pacific Northwest and their amazing scallops.
This is one of those simple, but yet complicated recipes in the sense that to get everything on the plate hot – there is a certain level precision of timing.
Let’s Break it Down
The biggest thing is to keep moving from one step to the next without stopping.
- Make the pickled red onions and chimichurri the day before or earlier in the day.
- Pre-heat the oven to 400F
- If using one of the bags of green beans you can throw in the microwave, do that next and set aside in the fridge. If not, boil and shock the beans before putting in the fridge.
- Slice the potatoes, toss with olive oil and put in the oven.
- Season the steak. Heat a cast iron skillet to medium-high heat. Sear on both sides for 4 minutes.
- Pull the steak and set aside. Heat 2 other skillets and sear the scallops for about 2 minutes on each side while at the same time, reheating the green beans in some butter.
- The steak should be rested and the potatoes done. Plate.
As you can see, there are 4 things going on at the same time to make sure everything is ready at the same exact time. It’s doable, it just might take the home chef a few try’s to master this type of cooking technique.
Espresso Spiced Filet Mignon and Seared Scallops
- 2 3-4 ounce filet mignon's steaks
- 6 scallops
- 1/2 teaspoon espresso
- 1/8 teaspoon paprika
- 1/8 teaspoon onions powder
- 1/8 teaspoon onion powder
- 1 tablespoon canola oil or other high heat oil
- 2 tablespoons butter
- 1 bag of green beans or hericot verts
- 1/2 tablespoon butter
- 1 clove of garlic (Optional)
- 1/2 pound of baby new potatoes
- 1 teaspoon olive oil
- 1 red or orange bell pepper
- 1 teaspoon olive oil
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of fresh chopped parsley
- 1-2 cloves of garlic, finely minced
- 1 small shallot, minced
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1/2 cup of olive oil
- The day before or very first: Make the pickled red onions and chimichurri sauce. Combine all of the ingredients for the chimichurri sauce, season with a pinch of salt and set aside. The flavors will bloom so wait a bit before tasting.
- Next, make the roasted red pepper by rubbing in olive oil and placing under the broiler, on the grill or over your gas grill grates. Char and set in a bag for a minute to steam the skin. Remove and peel. Set aside.
- Heat the oven to 425F. Slice the potatoes, season with some salt and olive oil. Place in the oven for 20 minutes.
- Microwave the green beans. Place in the fridge to stop the cooking.
- Now it's time to tackle the steak. Combine the seasonings and season the steak with it and some salt. Heat a cast iron skillet to medium-high. Add in the canola oil and 1 tablespoon of butter. Place the steaks in the pan. Sear for 3-4 minutes on each side.
- While the steaks are cooking, heat 2 other skillets to medium heat for the scallops and green beans. Once the steaks are cooked and resting, melt butter in both pans. Season the scallops with a pinch of salt and sugar to help caramelize. For the green beans, add in the garlic if using for a minute before adding in the green beans. If not, add in the green beans, season with a pinch of salt and let heat back up. Add the scallops in the other pan and let cook about 2 minutes on each side.
- At this point, the potatoes should be cooked, the steak rested and everything else ready to go.
- Plate the ingredients as you wish.