Monday, March 6, 2017
Filet Mignon, Sea Scallops and Parmesan Asparagus
A bit of a deviation from my usual healthy menu because my husband is going in for a procedure this week and I just wanted to feed him love!!
Asparagus ~ everyone's favorite. Break off the stems (the woody part), place in a storage bag, pour in 1/2 cup of olive oil, mix, 1/2 cup of breadcrumbs and 3/4 cup parmesan cheese, mix. Lay on a sprayed baking sheet and put in a 425 oven for 10 minutes. If they are ready before everything, no biggie, just take them out and cover with foil.
Sea Scallops ~ Hubby's favorite. Remove the side muscle. If you don't know what that is, watch a YouTube video on it. Salt and pepper well.
Oh yeah, I cooked a little bacon in that skillet first. Removed the bacon to a paper towel and most of the bacon grease.
Cast iron skillet on medium to high heat. Place those lovely scallops in the skillet and DO NOT TOUCH THEM AGAIN. Don't move them around. Don't shake the skillet. Just set your timer for 5 minutes. Gently, using tongs, flip them over for another 5 minutes and, again, DON'T TOUCH THEM! Capisce?
Move them to a warmed plate and cover.
Filet Mignons ~ my favorite. Salt and pepper well. Use the same cast iron skillet on medium to high heat.
Filets go in for 4 to 5 minutes on the first side depending on how thick they are. Flip them and then on the other side of the skillet, toss down 4 tbsp. butter, bacon, 2 garlic cloves minced, kosher salt and black pepper, 1/2 tsp oregano, 1/2 tsp basil, 1/2 tsp red pepper flakes (optional).
Then tilt that skillet up. Make sure you use a potholder!!! Baste the filets with the butter garlic sauce for 4 minutes. Then throw those scallops in the butter garlic sauce and gently mix together so they are coated.
Plate immediately on WARM plates. I hate cold food. It's one of my pet peeves. Throw the plates in an oven or a microwave. Those Angus Filets and Sea Scallops were divine!!