It’s a surf-and-turf classic that is surprisingly easy to make and oh-so impressive.

By Kimberly Holland
May 08, 2018

We create hundreds of recipes every year, and a few of those rise to the top as the best of the best. Our Steak and Scallops with Champagne-Butter Sauce was magic from the start.

What makes it so special is exactly what makes it so unique—it’s an incredibly easy recipe that just happens to look like it took hours to make. It would even be right at home at some of the country’s top restaurants.

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Both steak and scallops are quick-cooking proteins. In fact, while the steak rests—an important step whenever you’re cooking steak, as it preserves natural moisture and helps finish the cooking process—you can quickly sear the scallops in a smoking-hot pan. Both steak and scallops are also exquisitely simple to prepare, so you don’t need a bundle of extra ingredients to elevate them to gourmet levels. A sprinkle of salt and pepper will do.

What’s more, the Champagne-Butter Sauce is a humble four-ingredient pan sauce that boasts complex flavors you wouldn’t expect from such an uncomplicated combination. Use the pan fond—the brown stuff that cooks to the bottom of the pan—when you make this sauce for an extra kick of umami richness. When you add the champagne, lemon juice, and shallots to the pan, gently stir up the pieces that are stuck for an over-the-top flavor boost.

Out of champagne? You can use a still option that’s more dry than sweet. We like sauvignon blanc, pinot gris, or a moderately oaky chardonnay. 

Make It a Meal

Complete the meal with a side or two of veggies. Steamed Green Beans work well here, as does asparagus or snap peas. If you’ve got an extra pan and stovetop eye, you can sauté any of these quick-cooking vegetables with warmed olive oil or melted butter and minced garlic.

Roasting is also an option if you need a more hands-off approach. If you’ve warmed up the grill for your steaks and scallops, keep the theme going with a side of Grilled Asparagus