| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Atlanta | Jude2 | 4 | servings |
INGREDIENTS
| 4 | Tenderbeef steaks; eg porterhouse, | |
| ; rump, scotch | ||
| 12 | Scallops; halved | |
| 25 | g | Butter |
| 2 | tb | Flour to dust |
| 2 | Cloves garlic crushed or 1 teaspoon; (2 to 3) | |
| ; Gregg's crushed garlic | ||
| 1/2 | c | White wine or 2 tablespoons brandy |
| Juice and granted rind of 1/2 lemon | ||
| 3 | tb | Cream |
| Salt and freshly ground black pepper | ||
| 1 | ts | Finely chopped fresh dill or Gregg's dill |
| ; tips to garnish |
INSTRUCTIONS
Cook the 4 steaks in a hot frypan, 2-3 minutes each side for medium-rare, longer or shorter as desired. Leave to rest for at least 3 minutes before serving to allow juices to reabsorb, cover with foil to keep warm. In a separate pan stir fry garlic in melted butter. Dust scallops with flour and add to pan, sizzle for 30-40 seconds, until scallops are cooked and slightly golden. Add the wine or brandy, lemon rind and juice, cream and seasoning. Reduce heat and stir for approximately 2 minutes until thickened and creamy. Add dill and serve over steaks. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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