Ingredients with Measurements:
- 4 bacon-wrapped filet mignon steaks (6 oz each)
- 12 large sea scallops
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- Salt and pepper to taste
- 1 tbsp chopped fresh parsley
Special equipment needed:
- Cast iron skillet
- Tongs
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the filet mignon steaks with salt and pepper on both sides.
3. Wrap each steak with a slice of bacon and secure with a toothpick.
4. Heat the cast iron skillet over medium-high heat and add 1 tablespoon of olive oil.
5. Add the bacon-wrapped filet mignon steaks to the skillet and sear for 2-3 minutes on each side until browned.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes for medium-rare, or until the desired doneness is reached.
7. While the steaks are cooking, season the scallops with salt and pepper.
8. Heat another skillet over high heat and add 1 tablespoon of olive oil.
9. Add the scallops to the skillet and sear for 1-2 minutes on each side until golden brown.
10. Add 2 tablespoons of unsalted butter to the skillet and baste the scallops with the melted butter.
11. Remove the skillet from the heat and sprinkle chopped parsley over the scallops.
12. Serve the seared scallops and bacon-wrapped filet mignon steaks hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Skillet temperature: medium-high heat for the filet mignon steaks, high heat for the scallops
Serving size:
4 servings
Nutritional information:
Calories: 610
Fat: 41g
Protein: 45g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 530mg
Substitutions for ingredients:
- Beef tenderloin or sirloin steak can be used instead of filet mignon.
- Pancetta or prosciutto can be used instead of bacon.
- Clarified butter or vegetable oil can be used instead of olive oil.
Variations:
- Add garlic and shallots to the scallops for extra flavor.
- Top the filet mignon steaks with blue cheese or a red wine reduction sauce.
- Serve the seared scallops and bacon-wrapped filet mignon steaks with a side of roasted vegetables or mashed potatoes.
Tips and tricks:
- Make sure the skillet is hot before adding the steaks or scallops to ensure a nice sear.
- Use tongs to flip the steaks and scallops to avoid piercing them with a fork.
- Let the steaks rest for a few minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to check the internal temperature of the steaks for accuracy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the seared scallops and bacon-wrapped filet mignon steaks on a platter and garnish with fresh herbs.
Garnishes:
Chopped fresh parsley or chives
Pairings:
Red wine such as Cabernet Sauvignon or Merlot
Suggested side dishes:
Roasted vegetables or mashed potatoes
Troubleshooting advice:
- If the bacon is not crispy enough, broil the steaks for a few minutes after baking.
- If the scallops are sticking to the skillet, add more butter or oil to the pan.
Food safety advice:
- Make sure to cook the steaks and scallops to the recommended internal temperature to avoid foodborne illness.
- Use separate cutting boards and utensils for raw meat and seafood to avoid cross-contamination.
Food history:
Seared scallops and bacon-wrapped filet mignon are classic dishes that have been enjoyed for many years.
Flavor profiles:
The seared scallops have a sweet and briny flavor, while the bacon-wrapped filet mignon is rich and savory.
Serving suggestions:
Serve the seared scallops and bacon-wrapped filet mignon steaks with a glass of red wine and a side of roasted vegetables or mashed potatoes.
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