Scallops & Tenderloin with Manhattan Sauce & Asparagus
Scallops & Tenderloin with Manhattan Sauce & Asparagus recipe: From Rachael Ray
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Cooking tools:
- Nonstick skillet
- Skillet
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Tongs
- Plate
- Saucepan
Ingredients
- 3 tablespoons Extra Virgin Olive Oil
- 4 1" thick steaks
- 8 large scallops
- salt kosher or sea
- pepper freshly ground
- 1 large shallot chopped
- 2 cloves Garlic chopped
- 1/3 cup sweet vermouth
- 2 tablespoons Butter
- 1 1/2 pounds Asparagus
- 1/2 lemon juiced
- 2 tablespoons chives approx 10 blades, chopped or snipped
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