- Extra virgin olive oil (EVOO), for drizzling, plus 1 tablespoon
- 4 tenderloin steaks (1-inch thick)
- 8 large diver sea scallops, trimmed of the foot
- Salt and pepper
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 1/3 cup sweet vermouth
- 2 tablespoons butter
- 1 pound asparagus spears, trimmed
- Juice of 1/2 lemon
- 2 tablespoons chives, 10 blades, chopped or snipped
Drizzle some EVOO over the steaks to coat lightly. Get a nonstick skillet screaming hot and add the meat. Cook for 3 minutes on each side for medium rare or 4 minutes for medium to medium-well doneness. Remove the meat from pan and pull it off the fire to cool for a minute.
Drizzle some EVOO over the scallops and season with salt and pepper. Get a skillet screaming hot and cook the scallops for 2-3 minutes on each side until well caramelized.
Bring 2 inches of water to a boil in a medium skillet for the asparagus.
Return the meat pan to medium heat and add 1 tablespoon EVOO. Add the shallot and garlic and cook for 2 minutes. Add the sweet vermouth and reduce by half, 30 seconds or so. Add the butter to the pan to finish the sauce.
Add the asparagus to the boiling water. Cook for 2 -3 minutes, then remove and dress with lemon juice, a drizzle of EVOO, salt and pepper.
Place each tenderloin steak on a plate and drizzle the Manhattan sauce down over top. Serve 2 scallops on top of the steaks and garnish with chives. Serve the asparagus spears alongside.