Steak and Scallops with Champagne-Butter Sauce

This was our Valentine's Day dinner and it was delicious. Simple yet elegant. I found that I had to watch the steaks--3 minutes on each side just barely got them to "rare," but then I may've slightly overcooked them ( our preference medium rare) with 2 to 3 additional minutes on each side. The scallops were perfect, and the sauce was fine. I used more liquid (both lemon juice and champagne) and shallots than the recipe called for, and slightly less butter. Will try this again for sure (when filets and scallops are on sale!).

Made for a quick Valentine's Day dinner. Easy, delicious and "special" without a lot of "fuss". Made it with boneless strip steaks vs. tenderloin.