Extra-virgin olive oil, for drizzling, plus 1 tablespoon, 1 turn of the pan 4 (1-inch thick) tenderloin steaks 8 large diver sea scallops, trimmed of the foot Salt and pepper 1 large shallot, chopped 2 cloves garlic, chopped 1/3 cup sweet vermouth 2 tablespoons butter 1 pound asparagus spears, trimmed 1/2 lemon, juiced 2 tablespoons chives, 10 blades, chopped or snipped

Drizzle some extra-virgin olive oil over steaks to coat lightly. Get a nonstick skillet screaming hot and add meat. Cook 3 minutes on each side for medium rare, 4 for medium to medium well. Remove meat from pan and pull it off fire to cool for a minute.

Drizzle some extra-virgin olive oil over the scallops and season with salt and pepper. Get a skillet screaming hot and cook scallops 2 to 3 minutes on each side until well caramelized.

Bring 2 inches water to a boil in a medium skillet for asparagus.

Return meat pan to medium heat and add 1 tablespoon extra-virgin olive oil. Add shallots, garlic and cook 2 minutes. Add sweet vermouth and reduce by half, 30 seconds or so. Add butter to the pan to finish sauce.

Add asparagus to boiling water. Cook 2 to 3 minutes, remove and dress with lemon juice, a drizzle of extra-virgin olive oil, salt and pepper.

Place each tenderloin steak on a plate and drizzle Manhattan sauce down over top. Serve 2 scallops on top of steaks and garnish with chives. Serve asparagus spears alongside.

via www.foodnetwork.com