Seared NY Strip with Bay Scallops & Mushrooms

Oh Surf & Turf, let us count the ways! There are so many ways to approach Surf & Turf that the options are virtually limitless, but if you want to keep things classic (with a twist), go for some delicious sautéed mushrooms and shallots, but toss in a few succulent Bay Scallops at the end to take things up to a whole new level!

Seared NY Strip with Bay Scallops & Mushrooms

Serves 2

INGREDIENTS:

• 16oz Niman Ranch NY Strip
• 1/2lb Bay Scallops
• 1 cup sliced Crimini Mushrooms (or mushrooms of choice)
• 1/2 shallot, minced
• 2 garlic cloves, roughly chopped
• 4 springs fresh thyme
• 2 tablespoons sherry vinegar
• 2 tablespoons vegetable oil
• 4 tablespoons butter
• Salt & Pepper

DIRECTIONS:

1. Seaon stean generously with salt and pepper
2. Pre-heart a large (preferablly cast iron) skillet over medium-high heat. Add vegetable oil.
3. Place the steak on it's side to sear and render the fat cap. Cook approximatley 1-1/2-2 minutes or until golden
4. Place the steak flat side down and sear until golden brown, approximately 2-4 minutes. Flip and repeat
5. Remove steak from the pan and place on a baking sheet. Top with two tablespoons of butter and place into a pre-heated 425 degree and cook until desired temperature and doneness, approximately 5 minutes for medium rare.
6. Add the chopped shallot the steak pan and cook until softened, approximately 1-1/2 minutes
7. Add the mushrooms and cook until softened, approximately 1-1/2 minutes
8. Add the garlic and the fresh thyme and cook until the garlic begins to soften and becomes arromatic, approximately 1 minute
9. Add two tablespoons of sherry vinegar and cook until the vinegar has reduced by 2/3 and then remove the thyme stems
10. Add the Bay Scallops and additional butter and sautee until the Bay Scallops are just cooked through, approximately 1-1/2 - 2 minutes
11. Serve Steak along with Scallop and Mushroom Mixture