Sexy Surf and Turf

EVOO
4 Tenderloin Steaks, 1 inch thick
8 Large diver sea scallops
salt and pepper
1 large shallot, chopped
2 garlic cloves, chopped
1/4 cup sweet vermouth
2 tablespoons butter
1 lb asparagus
juice of 1/2 lemon

Put a little bit of the EVOO on each side of the steaks and put them in an already hot skillet.  Cook the steak on each side for 3 minutes for medium rare, 4 minutes for medium to medium well.  Put the cooked steaks on a place and return the skillet to the heat.

Make sure the scallops are dry and then put a little bit of the EVOO on them.  Season with salt and pepper.  Cook the scallops for 2 to 3 minutes on each side. 

Add 1 inch of water to another skillet and bring to a boil.  Add the asparagus and boil for 2 to 3 minutes, or until they are bright green and tender. 

In the same skillet as the steak, add the shallot and cook for 2 minutes.  Add the sweet Vermouth and let it reduce by half.  Add the butter. 

Put the sauce on the steak and then place the scallops on top of the steak.  Remove the asparagus from the water and squeeze the lemon juice on it.  ENJOY!