Extra-virgin olive oil, for drizzling, plus 1 tablespoon
2 New York Strip Steaks
4 large diver sea scallops
Salt and pepper
1 large shallot, chopped
2 cloves garlic, chopped
⅓ cup sweet vermouth
2 tablespoons butter
½ pound asparagus spears, trimmed
½ lemon, juiced
1 tablespoon chives
Sit the steaks out 30 minutes prior to cooking. Drizzle with olive oil and season with salt and pepper.
Heat a large nonstick saute pan over high heat. When heated (you want it hot enough that a flick of water sizzles), add the meat. Cook for 4-5 minutes on each side, or until desired degree of doneness.
Remove the meat from the pan and set aside. Wipe the pan clean. Dry the scallops with a paper towel to remove excess moisture. Drizzle the scallops with olive oil and season with salt and pepper.
Reheat the skillet over high heat and add the scallops. Cook the scallops for 1-2 minutes on each side or until well caramelized.
Add water to a medium saute pan over high heat, you want about 2 inches of water in the pan. Bring to a boil.
Return the pan you used to cook the meat and scallops to the stove. Heat over medium heat and add 1 tablespoon extra-virgin olive oil. Add shallots and garlic and cook for 2 minutes.
Add the sweet vermouth and cook for 30 seconds or until it reduces by half. Add the butter and stir to combine.
Add the asparagus to boiling water and cook for 2-3 minutes.
Remove from the water, dress with lemon juice, a drizzle of olive oil, salt and pepper.
Add each steak to a plate and drizzle with the sauce. Place 2 scallops on top of each steak and garnish with chives. Serve with the asparagus