His & Her Surf & Turf- Filet & Champagne Scallops

• 2 filet mignon
• 10 sea scallops Large
• 1 1/2 tablespoons olive oil
• 2 cups champagne
• 3 tablespoons lemon juice Fresh squeezed
• 1 tablespoon butter
• 2 garlic cloves minced
• 2 tablespoons parsley minced
• ground pepper Fresh

1. Heat grill
2. While the steaks are resting on the counter season with salt and pepper. (It's always a good idea to let meat come back to room temp before grilling-you'll achieve an accurate cooking temperature more effectively)
3. Have hubby take the steaks out to the grill. (Our steaks were very thick and we like them medium rare, so this step came before I started the scallops. I also wanted to leave enough time for the filet's to rest, allowing the juice to redistribute. You may want to start the scallops before the steak if you have a thinner piece of meat or like your steak well done)
4. In heavy skillet heat oil over high heat
5. When oil begins to smoke add scallops. BE CAREFUL! I used long grilling tongs, these babies splatter and that oil is H-O-T HOT!
6. Sear each side for one minute or until each side is golden brown
7. Add 1/2 cup of Champagne and lower heat to medium
8. Simmer for about 2 minutes
9. Add lemon juice, garlic and remaining champagne
10. Bring to a boil and reduce by half
11. Add butter, parsley and season with pepper
12. Place scallops on a plate and smother with sauce

filet mignon, olive oil, champagne, lemon juice fresh squeezed, butter, garlic, parsley, ground pepper

Taken from www.yummly.com/recipe/His-_-Her-Surf-_-Turf--Filet-_-Champagne-Scallops-1658992 (may not work)