Imagine a dish where the robust, savory flavors of a perfectly seared steak intertwine with the delicate, sweet notes of succulent scallops. A symphony of textures and tastes, each element contributing to a harmonious culinary experience. This dish is more than just food; it’s a journey through diverse culinary traditions, a testament to the power of culinary innovation.
Ingredients:
Seared Scallops and Steak with Manhattan Sauce
Image Source: icancookthat.org
For the Steak:
1 (12-ounce) New York strip steak
Salt and freshly ground black pepper
Olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
1 sprig fresh thyme
For the Scallops:
8 large sea scallops
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 lemon, zested and juiced
For the Sauce:
1/2 cup dry white wine
1/4 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon Dijon mustard
Preparation Process:
Total Time: 30 minutes
1. Prepare the Steak:
Season the steak generously with salt and pepper.
Heat a cast-iron skillet over high heat. Add a drizzle of olive oil and the steak. Sear for 2-3 minutes per side for medium-rare.
Transfer the steak to a plate and tent with foil to rest.
2. Prepare the Scallops:
Pat the scallops dry with paper towels. Season with salt and pepper.
Heat a skillet over medium-high heat. Add olive oil and butter.
Once the butter is melted and foaming, add the scallops. Cook for 1-2 minutes per side, or until golden brown and cooked through.
Remove the scallops from the pan and set aside.
3. Make the Sauce:
Pour the white wine into the same skillet used for the scallops, scraping up any browned bits.
Bring to a boil, then reduce heat and simmer until the liquid is reduced by half.
Stir in the heavy cream, butter, Dijon mustard, lemon zest, and lemon juice. Simmer for an additional minute, or until the sauce is thickened and emulsified.
4. Plate the Dish:
Place the seared steak on a plate. Top with the seared scallops and drizzle the creamy sauce over both.
Garnish with fresh herbs, such as parsley or chives.
Serving Ideas:
Side Dish: A creamy mashed potato or a light, green salad.
Garnish: A drizzle of truffle oil or a sprinkle of sea salt flakes.
Wine Pairing: A crisp Chardonnay or a light-bodied Pinot Noir.
A Fusion of Cultures
This dish is a testament to the global nature of cuisine. The steak, a classic Western staple, is elevated by the delicate flavors of the scallops, a delicacy often associated with Asian cuisine. The creamy sauce, with its French influence, ties the two together, creating a harmonious blend of tastes and textures.
It’s a dish that celebrates the diversity of culinary traditions, reminding us that food is more than just sustenance. It’s a language, a culture, and a form of art.
