Delic Heart-Shaped Scampi-Style Steak, Shrimp & Scallops ~ gluten-free

Delic heart-shaped steak, shrimp & scallops scampi-style ~ plated sans sauce (oopsie!) ;o)

This Valentine’s Day why not try a delicious, new recipe for you and your sweetie staying ‘in’?  It’s one reservation you’ll time right with its flexible dress code, fabulous tunes, and cost efficient.  I poured over Pinterest for a gluten-free romantic meal for two, and found Savoring Today’s ‘Scampi-Style Steak & Scallops’ – I amended it slightly below.  I felt shrimp fit in perfectly with the savory sauce, and was oh, so right!

Plated ~ without the sauce! ~ I was so excited to photograph it I forgot ;o)

While shopping for your beef tenderloin, purchase two individual 6 oz. cuts of beef, or one large 12 oz. cut you can half after cooking.  I prefer the 12 oz. as it seemed juicier inside, and I was able to cut a heart piece at plating for my sweetie.

Shop for the freshest ingredients… fresh basil, lemons from your tree, farmers market veggies

Delic Scampi-Style Steak, Shrimp & Scallops Ingredients:

• 2 beef tenderloin steaks, approx. 6 ounces each
• 6 tablespoons butter, divided into small sections
• 6 large pieces of shrimp, devein, peel, rinse and pat dry
• 6 large sea scallops, rinse and pat dry
• 2 tablespoons olive oil
• 5 green onions finely chopped – use both the white and green parts
• 3 large minced garlic cloves
• 1/4 cup dry white wine – I used Crane Lake Pinot Grigio Calif 2015 ($3.99)
• 2 tablespoons freshly squeezed juice from a lemon
• 2 tablespoons fresh basil, cut into thin strips
• 1 tablespoon minced parsley
• 1/4 teaspoon lemon zest
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper

A 12 oz-ish beef tenderloin sizzing in butter

Heat a 12-inch skillet with 3 tablespoons of butter over medium heat. Season steak/s with salt and pepper.  Add steak/s to skillet and brown on one side approx. 5 minutes.  Turn the steak/s on end and rotate to brown the sides, approx. 3 minutes.  Turn steak/s on opposite side for a remaining 5 minutes, adding the shrimp and scallops to brown at the same time, approx. 2 minutes per side.

Last of the scallops sauteing in butter… my kitchen mate is quick with the spatula!

Beef tenderloin, shrimp and scallops nicely seared in butter ~ so juicy!

Saute onion and garlic in 2 tablespoons olive oil over medium heat 4 minutes.  Add wine and lemon juice, simmering 1-2 minutes to slightly reduce.  Add 3 tablespoons butter and stir until melted into the sauce.

Scallions and garlic sauteing in butter – see the smiley? 

Once the shrimp and scallops are browned on each side, stir the fresh basil, parsley, and lemon zest into the scampi sauce.  Reduce heat to low, adding the shrimp and scallops, spooning the sauce over them.

Wine and basil added to the scampi sauce – it smells delic!

Once the steaks reach 125*F (medium-rare-ish), add to the pan with the sauce, spooning the sauce over everything.

Add the beef tenderloins, shrimp, and scallops to the pan and cover with sauce

If you purchased one large 12 oz. beef tenderloin as I did, cut it into two halves.  As you can see, mine created a heart-shaped serving, very sweet for our Valentine’s dinner.

Serve everything immediately with remaining sauce over the steak, shrimp and scallops, if desired.  I served this dish with asparagus I sauteed a few minutes in olive oil, salt, pepper & a dash of Trader Joe’s Everyday Seasoning.

Happy Valentine’s Day!

Happy Every Day!

     – wendi e.  ;o)

Note:  This recipe is slightly altered from Judy Purcell’s original recipe in Savoring Today found here.  Please see their post and photos, too!

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