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Strip Steak & Scallops with Roasted Vegetables in Peanut Sauce

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 scallops, about 3 oz steak, 1 cup veg) contains 670 calories, 38 g carbohydrate, (9 g fiber), 29 g protein, 45 g fat, (11 g saturated fat), 75 mg cholesterol, and 680 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 670
  • Servings: 4

Ingredients

Directions

  1. Preheat oven to 450 degrees. Toss carrots, onions, turnips, parsnips, and 3 Tbsp basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet. Roast, about 25 minutes, until lightly browned. Set aside. Reduce oven to 350 degrees.
     
  2. Dust both steaks and scallops with pan-searing flour; pat off excess. Heat 1 Tbsp olive oil in ovensafe skillet on MED-HIGH on stovetop until oil faintly smokes; add steaks. Turn when edges turn paper-bag brown about one-quarter way up sides, 3-4 min.
     
  3. Place pan with steaks in oven; cook until internal temp is 5 degrees below desired doneness, 6-8 min. Check by inserting thermometer halfway into thickest part of meat.
     
  4. Place pan on stovetop on MED heat. Add 1 Tbsp basting oil and 1 tsp butter; carefully swirl. Spoon over meat to baste. Transfer steaks from pan when desired internal temp is reached. Transfer to platter; keep warm.
     
  5. Wipe excess oil from pan; return to MED-HIGH heat. Add remaining 1 tablespoon olive oil; wait until oil faintly smokes, then add scallops. Turn scallops when edges turn color one-quarter way up and seared side turned paper bag-brown. Reduce heat to MED; cook until internal temp reaches 120 degrees, 1-2 min.
     
  6. Add remaining 1 tablespoon basting oil and 1 teaspoon butter; carefully swirl. Spoon over scallops to baste, 1-2 min. Remove from pan when internal temp reaches 130 degrees. Place on clean platter; let rest at least 2 min.
     
  7. Pour off drippings from pan; add roasted vegetables and peanut sauce. Toss to coat, and heat 3-4 min. Serve steak and scallops over vegetables.
Chef Tips
Vegetables can be roasted ahead of time, or timed to come out of oven just as pan searing is completed, which will slightly reduce total cooking time.

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