Beef / Pork

Steak and Scallops with Champagne Butter Sauce is for Dinner.

Steak and Scallops with Champagne Butter Sauce takes 15 minutes to prepare.

Steak and Scallops with Champagne Butter Sauce takes 15 minutes to cook.

Steak and Scallops with Champagne Butter Sauce makes 1 servings.

The ingredients for Steak and Scallops with Champagne Butter Sauce are:

4 oz Beef Tenderlion (by 176398)
1 serving Kirkland Signature Raw Sea Scallops (3 Large Scallops)
.5 tbsp Extra Virgin Olive Oil
1.5 tsp Lemon Juice 'Real Lemon' 100% juice
1.5 tbsp Butter - Great Value salted sweet cream butter
1.3 oz Champagne, Brut, Andre

Here is how you make Steak and Scallops with Champagne Butter Sauce:

1. Sprinkle steaks on both sides with 1/8 teaspoon each salt and black pepper. Sprinkle scallops on both sides with 1/8 teaspoon each salt and pink peppercorns.2. Heat 1 1/2 teaspoons oil in a large cast iron or heavy-bottom nonstick skillet over medium-high heat. Add steaks, and cook 3 minutes on each side (for medium-rare) or until desired degree of doneness. Transfer to a platter; cover and keep warm.3. Add remaining 1 1/2 teaspoons oil to skillet; add scallops, and cook 2 minutes on each side or until done. Transfer to platter; cover and keep warm.4. Add Champagne, lemon juice, and shallots to pan; bring to a boil. Cook 3 minutes or until reduced to 2 tablespoons. Remove from heat. Add butter, 1 piece at a time, whisking constantly until butter is thoroughly incorporated. Season sauce to taste with salt and black pepper. Top steak and scallops with sauce.Serving Size: 1Number of Servings: 1Recipe submitted by SparkPeople user ARKNUT.

The nutritional information for Steak and Scallops with Champagne Butter Sauce is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 518.6

• Total Fat: 32.5 g
• Cholesterol: 160.0 mg
• Sodium: 368.8 mg
• Total Carbs: 4.3 g
• Dietary Fiber: 0.0 g
• Protein: 42.0 g