Drizzle some extra-virgin olive oil over steaks to coat lightly. Get a nonstick skillet screaming hot and add meat. Cook 3 minutes on each side for medium rare, 4 for medium to medium well.
Remove meat from pan and pull it off fire to cool for a minute.
Drizzle some extra-virgin olive oil over the scallops and season with salt and pepper. Get a skillet screaming hot and cook scallops 2 to 3 minutes on each side until well caramelized.
Bring 2 inches water to a boil in a medium skillet for asparagus.
Return meat pan to medium heat and add 1 tablespoon extra-virgin olive oil. Add shallots, garlic and cook 2 minutes. Add sweet vermouth and reduce by half, 30 seconds or so. Add butter to the pan to finish sauce.
Add asparagus to boiling water. Cook 2 to 3 minutes, remove and dress with lemon juice, a drizzle of extra-virgin olive oil, salt and pepper.
Place each tenderloin steak on a plate and drizzle Manhattan sauce down over top. Serve 2 scallops on top of steaks and garnish with chives. Serve asparagus spears alongside.
Pan Seared Sea Scallops with a Manhattan Sauce
Pan seared jumbo sea scallops that melt in your mouth.
Extra-virgin olive oil, for drizzling, plus 1 tablespoon, 1 turn of the pan
4 (1-inch thick) tenderloin steaks
8 large diver sea scallops, trimmed of the foot
Salt and pepper
1 large shallot, chopped
2 cloves garlic, chopped
1/3 cup sweet vermouth
2 tablespoons butter
1 pound asparagus spears, trimmed
1/2 lemon, juiced
2 tablespoons chives, 10 blades, chopped or snipped