Steak, scallops, and cream

Name: How to cook Steak, scallops, and cream - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Steak, scallops, and cream

This dish, a simplified riff on steak Oscar, is fancy enough to impress on a date night, and yet so easy you can whip it up for yourself on a weeknight after work. That's great, because sometimes the only person you want to impress is yourself.

Ingredient

Food ration :

2 servings

Cooking time :

20 minutes

high-quality steaks (I used sirloin)

shallot, finely chopped

2 cloves

garlic, minced

1/4 cup

brandy

1/2 cup

heavy cream

1/2 tsp

cornstarch

150 g

bay scallops

1 tbsp

chopped fresh tarragon

Cooking instructions

* Step 1

Season the steaks with a liberal sprinkle of salt and a few grinds of black pepper, then sear then to your liking in a medium pan on high heat. Remove the steaks to a plate, tented loosely with foil, to rest.

* Step 2

Turn the heat down to low and drain any oil from the pan. Add a few tbsp unsalted butter, then throw in the shallot and garlic and let them sweat for 1 minute. Deglaze the pan with the brandy. Let simmer until only a few tbsp liquid remains.

* Step 3

Add the cream to the pan. Make a slurry by whisking the cornstarch with a few tbsp water, then stir it into the sauce. Add the scallops and tarragon. Let simmer for 5 minutes until the scallops are cooked and the sauce thickened. Check the seasoning and add salt and pepper as needed. Plate the steaks, then pour the sauce and scallops on top.

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