Steak main plus grilled lobster tails side

Steak & scallops with a pink Cava sauce

This irresistible surf and turf team cooks in just one pan

By , 12 January 2016
Steak & scallops with a pink Cava sauce
  • Ready in: 20 mins
  • Serves: 2
  • Price: £11.98 per serving
Nutritional Info
Each 465g serving contains
  • Cals 623
    31%
  • Fat 28.4
    41%
  • Sat Fat 11.2
    56%
  • Sugar 9.8
    11%
  • Salt 1.40
    23%
of your reference intake.
Typical energy values per 100g: 561kJ/134kcal.
Ingredients
  • Knorr Beef stock cube
  • 6tsp light olive oil
  • 2 Extra Special 28 Day Matured Beef Rump Steaks
  • 18 Fishmonger’s Selection Queen Scallops, defrosted
  • red onion, finely diced
  • 1 bay leaf
  • 300ml pink Cava
  • 15g butter
  • Salad cress, to garnish
Method
  • Mash the stock cube with 2tsp of the oil and  tsp black pepper. Rub into the steak and store, covered, in the fridge for at least 2 hrs. Remove from the fridge 30 mins before cooking.

  • Heat 2tsp of the oil in a frying pan. Cook the steaks for 3 mins on each side for rare, or 4-5 mins for medium. Remove from the pan and rest, covered with foil.

  • Meanwhile, cook the scallops in the pan juices for 1 min 30 secs on each side, until golden around the edges. Remove and set aside with the steaks.

  • Heat 2tsp of the oil in the pan and cook the onion over a low heat for 5 mins until softened. Add the bay leaf and pour in the Cava. Simmer until halved in volume. Remove the bay leaf and stir in the butter.

  • Serve the steak and scallops with the garlic & herb pasta (recipe, right). Pour over the pink Cava sauce and garnish with salad cress.