Photo: Jennifer Davick; Styling: Linda Hirst
Makes 2 servings

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Absolutely Fabulous!

September 27, 2015
This was absolutely amazing!  The steak and scallops were so good and the sauce was to die for.  Will definitely make again!  :-)


February 23, 2017
I had to substitute Pino G for champagne but it worked! Wondering why it wasn't thicker then picture. Best of all it was a great meal for my hard working nurse/wife.Thanks

Over The Top Good!

March 12, 2017
Made it as directed and WOW! This one just made my top ten!! I stepped it up a bit with two (eight-ounce) beef tenderloin steaks, cooked six minutes per side...  Perfection!!!!!!!

Bomb Dot Com

April 27, 2017
I made the sauce first and then cooked the meats! The sauce was so good guys! I used Brut champagne, turned out heavenly with the lemon juice. I will be making this again for sure!

Jewel1004's Review

February 15, 2013
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!).

martinslp's Review

February 18, 2013
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.