Gestoofde Runderlappen Scallops Of Beef Food

GESTOOFDE RUNDERLAPPEN - SCALLOPS OF BEEF

Steps:

• Cut beef into individual servings, trimming off excess fat.
• Render the fat over medium heat in a large skillet; brown the meat in it.
• Remove meat to casserole dish; fry onions in remaining fat.
• Arrange onions over meat.
• Blend flour with fat in pan and add water, stirring until thickened.
• Season with salt, pepper and allspice.
• Pour gravy over meat, cover and bake for 90 minutes to two hours in a moderate overn (350F).
• Serve with boiled potatoes.

SURF AND TURF SAVINGS: BEEF TENDERLOIN STEAKS WITH MANHATTAN SAUCE, SEARED SCALLOPS AND LEMONY ASPARAGUS SPEARS

Steps:

• Place a medium skillet with about 1/4-inch of water over high heat and bring to a simmer for cooking the asparagus spears.
• While the asparagus water is heating up start the beef tenderloin steaks. Heat a large skillet over medium to medium-high heat. Season the steaks with some salt and pepper. Coat pan with a little extra-virgin olive oil and add the steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium.
• Once the beef is going, start the scallops; preheat a large nonstick skillet over medium- high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. With paper towels pat the scallops dry, season with a little salt and pepper and then add to the hot skillet. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side.
• Once the steaks and scallops are going, add the asparagus tips to the boiling water for 3 minutes, or until just tender.
• Remove the beef fillets from the skillet to a serving platter. Return the skillet to the heat and add 1 turn of the pan of extra-virgin olive oil, about 1 tablespoon. Add the chopped shallots and cook a little bit. Add the vermouth, use a spoon to scrape up the bits on the bottom of the pan, add the beef broth turn the heat up to high and bring to a simmer. Add 2 tablespoons of cold butter and stir until the butter has melted; pour the sauce over the fillets of beef.
• Sprinkle the scallops with the chopped chives and remove from the skillet and arrange 2 scallops on top of each sauced up steak.
• Drain the asparagus tips; return them to the skillet and season with salt, pepper and a little squeeze of lemon juice, toss to coat. Plate the asparagus spears alongside the Manhattan sauced steaks and seared scallops.

SCALLOPED SCALLOPS

Steps:

• Melt butter in a saucepan.
• Stir in the cracker crumbs, eggs; and remove from the heat.
• Preheat oven to 350°F.
• Butter a 2 quart casserole and put in the cracker crumb mixture and scallops in alternating layers, with crumbs on top.
• Bake for 30 minutes.
• Serve from casserole.

BEEF AND SCALLOPS

Steps:

• In a skillet or wok, heat peanut oil on med-high heat until almost smoking. Add garlic, sliced beef and broccoli flowerets; stir fry for 1-2 minutes.
• Stir in scallops and scallions, and stir-fry for about 1-2 minutes.
• Add water, soy sauce, hoisin sauce, sugar, ginger, red pepper flakes, salt, and white pepper.
• Stir-fry for another 2-3 minutes or until scallops are opaque and broccoli is crisp-tender.
• If desired, serve over hot cooked rice or noodles.