Sexy Surf And Turf: Seared Scallops And Tenderloin Steaks With Manhattan Sauce

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
897
FAT
139%
CHOL
151%
SOD
25%

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Ingredients for 4 servings

Extra virgin olive oil (EVOO), for drizzling, plus 1 tablespoon

4 tenderloin steaks (1-inch thick)

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

Juice of 1/2 lemon

2 tablespoons chives, 10 blades, chopped or snipped

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