Recipes
Steak & scallops with a pink Cava sauce
This irresistible surf and turf team cooks in just one pan
This irresistible surf and turf team cooks in just one pan
Cook: 20 Mins
Serves: 2
Price: £11.98 per serving
Nutritional Information
Each 465g serving contains
Energy
2609kj
623kcal
2609kj
623kcal
31%
Fat
28.4g
28.4g
High
41%
41%
Saturates
11.2g
11.2g
Med
56%
56%
Sugars
9.8g
9.8g
Med
11%
11%
Salt
1.40g
1.40g
Med
23%
23%
of your reference intake.
Typical energy values per 100g:
561kj/134kcal
Typical energy values per 100g:
561kj/134kcal
Ingredients
Knorr Beef stock cube
6tsp light olive oil
2 Extra Special 28 Day Matured Beef Rump Steaks
18 Fishmonger’s Selection Queen Scallops, defrosted
red onion, finely diced
1 bay leaf
300ml pink Cava
15g butter
Salad cress, to garnish
Method
1
Mash the stock cube with 2tsp of the oil and  tsp black pepper. Rub into the steak and store, covered, in the fridge for at least 2 hrs. Remove from the fridge 30 mins before cooking.
2
Heat 2tsp of the oil in a frying pan. Cook the steaks for 3 mins on each side for rare, or 4-5 mins for medium. Remove from the pan and rest, covered with foil.
3
Meanwhile, cook the scallops in the pan juices for 1 min 30 secs on each side, until golden around the edges. Remove and set aside with the steaks.
4
Heat 2tsp of the oil in the pan and cook the onion over a low heat for 5 mins until softened. Add the bay leaf and pour in the Cava. Simmer until halved in volume. Remove the bay leaf and stir in the butter.
5
Serve the steak and scallops with the garlic & herb pasta (recipe, right). Pour over the pink Cava sauce and garnish with salad cress.