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For the Steak:
2 ribeye steaks, each about 1-inch thick
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
For the Scallops:
8 large sea scallops, muscle removed
Salt and freshly ground black pepper to taste
1 tablespoon butter
For the Garlic Herb Butter Sauce:
4 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon freshly chopped parsley
Juice of 1 lemon
Salt and freshly ground black pepper to taste
Directions:
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