Funny story about “I’ll Have Another” – I actually picked the horse to win in the Kentucky Derby.  I just loved the sound of the horse’s name.  In addition, the horse had great odds if he won. Too bad I wasn’t there to place a bet. . .  that boy brought home the bacon.  By the way if you want to add bacon to this recipe, cook about 3 strips cob-smoked bacon (chopped) before the scallops and use 1 T of bacon fat to cook the scallops in.  Does anyone not love the smell of bacon cooking, besides my vegan and vegetarian friends? Where do you get the best cob-smoked bacon?  Dakin Farms in Vermont is an excellent source!  Of course you could use regular bacon, but once you taste this bacon it is hard to go back to the regular store-bought bacon.  I use it in my “Plum Island Sound Clam Chowder recipe, also.

I happen to love surf and turf recipes and this one is a “real keeper!”

  If you have a seafood allergy, you can totally eliminate the scallops and just cook the steak with the Manhattan Sauce.  By the way my mom, Olive, would have a Manhattan once in a while.  They were big back in her days.  I know she would have loved this dish!  Here’s to you, Mom!

Tenderloin Steaks and Seared Scallops with a Manhattan Sauce – not your usual “Surf & Turf”.

 2 T olive oil (divided)

4  1-inch thick tenderloin steaks (4-6oz each)

salt and freshly ground pepper

8-12 large diver sea scallops, trimmed of the tough mussel on the side

1 large shallot, finely chopped

2 cloves garlic, finely chopped

¼ C sweet vermouth

2 T unsalted butter

2 T chopped chives

Drizzle 1 T olive oil over steaks and season with salt and pepper.  Let them sit for at least 20 minutes.  Heat a cast iron skillet on medium-high heat.  Cook 3 minutes each side for medium rare and 4 minutes for medium. Remove the steaks to a plate. Remember, they will cook a bit more as they rest.

Pat scallops dry with paper towels.  Sprinkle them with a little salt and pepper.  Add the other 1T of olive oil to another skillet (it doesn’t have to be cast iron.)  Get it nice and hot just like the steak pan and cook 2 ½ minutes on each side (top and bottom) until they are nicely caramelized. Remove to a warm platter.

Add a bit more olive oil and cook shallots and garlic for 1 minute.  Add the vermouth and reduce by half, about 30 seconds.  Add the butter to the pan to finish the Manhattan sauce.  Return meat and scallops to pan to coat and slightly heat for a minute.  Garnish with the chives.

I have served this over a toasted crusty slice of bread with grilled asparagus on the side.