Imagine a dish that transforms an ordinary evening into an extraordinary culinary experience - a symphony of perfectly seared scallops, melt-in-your-mouth tenderloin, and vibrant asparagus, all unified by a rich Manhattan sauce that promises to tantalize your taste buds. This isn't just a recipe; it's a gourmet journey that will make you feel like a professional chef right in your own kitchen, impressing dinner guests or treating yourself to a restaurant-quality meal without leaving home.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound scallops
- 1 pound tenderloin
- 1 bunch asparagus
- 1 cup tomato sauce
- 1/4 cup red wine
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the scallops under cold water and pat them dry with paper towels. Season them with salt and pepper on both sides. Trim the ends of the asparagus and wash them thoroughly. Cut the tenderloin into 1-inch thick medallions and season with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the scallops to the skillet in a single layer. Cook for about 2-3 minutes on each side, or until they are golden brown and opaque in the center. Remove the scallops from the skillet and set them aside on a plate.
- In the same skillet, add the tenderloin medallions. Sear them for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer to check for an internal temperature of 145°F for medium-rare. Once cooked, remove the tenderloin from the skillet and let it rest for a few minutes.
- In the same skillet, add a little more olive oil if needed, and reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Pour in the red wine and scrape the bottom of the skillet to deglaze, incorporating any browned bits. Allow the wine to simmer for about 2-3 minutes until it has reduced by half.
- Add the tomato sauce to the skillet and stir to combine. Let the sauce simmer for an additional 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- While the sauce is simmering, bring a pot of salted water to a boil. Add the asparagus and blanch for about 3-4 minutes, until they are bright green and tender-crisp. Drain the asparagus and immediately transfer them to a bowl of ice water to stop the cooking process. After a few minutes, drain again and set aside.
- To serve, place a portion of the tenderloin on each plate, top with the scallops, and drizzle the Manhattan sauce over the top. Arrange the blanched asparagus on the side. Enjoy your Scallops Tenderloin with Manhattan Sauce and Asparagus!
Tips
- Scallop Success: Always pat scallops completely dry before cooking to ensure a golden, crispy sear. Moisture prevents proper caramelization.
- Meat Temperature Matters: Use a meat thermometer for the tenderloin to achieve your perfect doneness. Remember, the meat continues cooking slightly after removing from heat.
- Sauce Secrets: When deglazing with red wine, scrape up those delicious browned bits from the pan - they're packed with flavor!
- Asparagus Technique: Blanching keeps asparagus bright green and crisp. The ice bath immediately stops the cooking process, preserving texture and color.
- Timing is Key: Cook scallops and tenderloin separately to maintain individual flavor profiles and prevent overcooking.
- Let Meat Rest: Always let your tenderloin rest for 3-5 minutes after cooking to redistribute juices, ensuring a tender, succulent result.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 45g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 120mg
