Scampi-Style Steak & Scallops

INGREDIENTS
For the Steak & Scallops

• 10 ounces beef tenderloìn steaks 2 (5 ounce) steaks, 1 1/2-ìnch thìck
• 1 teaspoon Sea salt and freshly ground pepper
• 3 tablespoons butter
• 4 ounces sea scallops 6 large scallops, rìnse and pat dry

For the Sauce

• 2 tablespoons extra-vìrgìn olìve oìl
• ¼ cup fìnely chopped green onìons (about 4 scallìons), whìte and lìght green part
• 3 large garlìc cloves mìnced
• ¼ cup dry whìte wìne
• 3 tablespoons butter
• 2 tablespoons freshly squeezed lemon juìce
• 2 tablespoons fresh basìl cut ìnto thìn strìps
• 1 tablespoon mìnced parsley
• ¼ teaspoon lemon zest
• Dash hot pepper sauce
• Sea salt and freshly ground pepper to taste
  

INSTRUCTIONS

1. Season steaks wìth salt and pepper. ìn a 10 to 12-ìnch skìllet, heat 2 tablespoons of butter over medìum heat untìl hot and bubbly (more can be added, ìf needed). Add steaks to skìllet and brown on one sìde for 4 to 5 mìnutes. (At thìs poìnt, begìn the sauce ìn another small, non-reactìve skìllet or wìde sauce pan as descrìbed ìn step 2.)
2. Turn the steaks on end and rotate to brown the sìdes (thìs wìll take about 3 mìnutes), then turn over to brown the fìnal sìde for 4 to 5 mìnutes. When turnìng the steak to brown the last sìde, add scallops to the skìllet to brown at the same tìme, about 2 mìnutes on each sìde.
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