STEAK AND SCALLOPS WITH CHAMPAGNE-BUTTER SAUCE RECIPE …
|2 (4-ounce) beef tenderloin steaks|
|¼ teaspoon salt|
|⅛ teaspoon cracked black pepper|
|6 large sea scallops|
|¼ teaspoon crushed pink peppercorns|
|1 tablespoon olive oil, divided|
|⅓ cup Champagne or dry white wine|
|1 ½ teaspoons fresh lemon juice|
|1 tablespoon minced shallots|
|3 tablespoons butter, cut into pieces|
- 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.
- 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.
- 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.
- 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.
OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE RECIPE | EPICURIOUS
In this elegant introduction to dinner, oysters are paired with Champagne grapes, whose sweet juice balances the sharpness of the vinegar in the _mignonnette_.
Provided by: EPICURIOUS.COM
Total time: 40 min
Cook time: 15 min
Yield: Makes 2 first-course servings
|2 teaspoons Champagne vinegar|
|1 1/2 teaspoons finely chopped shallot|
|Pinch of coarsely ground black pepper|
|Pinch of sugar|
|1 teaspoon finely chopped fresh flat-leaf parsley|
|1 1/2 cups kosher or other coarse salt|
|1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments|
|1/2 tablespoon unsalted butter, cut into 6 pieces|
|1 small cluster Champagne table grapes or 2 finely diced seedless red grapes|
- Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
- Preheat broiler.
- Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
- Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
- Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.