Steak, scallops, and cream

Name: Steak, scallops, and cream
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 high-quality steaks (I used sirloin); 1 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

Robert Gonzal @robert

Vancouver BC

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.

Robert Gonzal @robert

Saved

Ingredients

20 minutes

2 servings

2high-quality steaks (I used sirloin)
1shallot, finely chopped
2 clovesgarlic, minced
1/4 cupbrandy
1/2 cupheavy cream
1/2 tspcornstarch
150 gbay scallops
1 tbspchopped fresh tarragon

Saved

Steps

20 minutes

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.
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.
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.