Steak and Scallops – Gozney

Ingredients

• 800g côte de boeuf
• 8–10 king scallops
• 100g butter
• 8 garlic cloves, crushed
• A few sprigs of fresh rosemary
• A few sprigs of fresh thyme
• 200g butter, softened
• 8 anchovies
• 1 tbsp Dijon mustard
• 1 lemon, juiced
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 2 garlic cloves, finely grated
• 1 shallot, finely chopped
• 1 tbsp Worcestershire sauce
• 1.75lb côte de boeuf
• 3.5oz butter
• 7oz butter, softened
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