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Steak and Scallops with Champagne-Butter Sauce
Ingredients
  • 2 (4-ounce) beef tenderloin steaks
  • ¼ teaspoon salt
  • ⅛ teaspoon cracked black pepper
  • 6 large sea scallops
  • ¼ teaspoon crushed pink peppercorns
  • 1 tablespoon olive oil, divided
  • ⅓ cup Champagne or dry white wine
  • 1 ½ teaspoons fresh lemon juice
  • 1 tablespoon minced shallots
  • 3 tablespoons butter, cut into pieces
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