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Scallop and Filet Mignon

Serves: 2

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

 


Ingredients

  • 2 5oz filet mignon cuts 
  • 2 teaspoon Montreal steak seasoning
  • 2 tablespoons butter, divided  
  • 4 scallops rinsed and dried on a paper towel
  • 1 tablespoon each fresh chopped basil, parsley, and tarragon
  • 5 tablespoons olive oil, divided
  • 1 teaspoon salt 
  • Fresh cracked pepper
  • 1/3 cup white wine or chicken stock
  • ½ lb steamed asparagus
  • 8 baby red or yellow potatoes (or a mixture of both) steamed or boiled


Instructions

  1. Preheat oven 425 degrees F. 
  2. Mix the herbs, 3 tablespoons of the olive oil, salt, and pepper in a small bowl.
  3. Toss the scallops, coating them with the mixture. 
  4. Refrigerate for 20 minutes. 
  5. Mix the basil, parsley, and tarragon in a small bowl.
  6. Spread ½ tablespoon of olive oil each on the filet, and sprinkle each filet on all sides with the spice mixture.  
  7. Set aside on a plate.
  8. In a medium cast iron skillet, heat the remaining tablespoon of oil. 
  9. Sear the filet 4 to 5 minutes per side, adding 1 tablespoon of butter on the second turn.
  10. Transfer to the oven and roast until a meat thermometer registers 130 degrees F for medium rare (about 5 minutes).
  11. Transfer the meat to a plate, and cover loosely with aluminum foil.
  12. Return the cast iron to the stove top, carefully holding it with mitts. 
  13. Add the last tablespoon of butter and transfer the scallops and oil mixture to the pan.
  14. Cook the scallops 3 minutes per side. 
  15. Transfer the scallops to the filet plate. 
  16. Off of the heat, add the wine or stock (it will bubble from the heat), scrapping any brown bits. 
  17. Return to medium heat and let it reduce for about 3 minutes. 
  18. Season to taste.
  19. Slice the scallops into ¼ inch disks.

     

    To serve:

    1. Smash the boiled or steamed potatoes and place 4 on each plate in a single layer. 
    2. Top with asparagus.
    3. Place the filet on top of the vegetables, cover the steak with the sliced scallops, and drizzle with the pan juice reduction.