Valentine's Dinner: Filet Mignon + Scallops

My sweetheart LOVES a surf+turf meal.  This Valentine's Day we opted for beautiful Filet Mignon with Sea Scallops.  The steak is a breeze to cook, the scallops are a bit tricky, but I have a tip to get that lovely golden sear on them.  On the side - a new ingredient, whole grain risotto.  The rice is jet black, so cool, right?  I flavored the risotto with fennel, garlic and onion.  I love how the cooked fennel perfumes the risotto and the subtle anise flavor it gives.  We've been on quite a fennel kick lately - we had a raw fennel salad to go along the meal - it has such a clean flavor when it's raw, and is a good counterpart to the rich star of the show, the steak.  IT WOULDN'T BE VALENTINE'S DAY WITHOUT CHAMPAGNE!!!  We had a delightful Ruinart Rose...  don't be jealous, just go get some!

Filet Mignon + Sea Scallops
2 4-oz Filet Mignon Steaks
6 Diver Scallops (FRESH FROM THE FISH MONGER!)
Bunch of Fresh Thyme
Lemon
Garlic
Salt
Pep
Oil
Pat of butter

Filet:
Get your oven pre-heated to 400 degrees.  Pop the filets on a plate and hold until ready to cook - when ready, salt, pepper liberally.  Get a non-stick pan SCREAMING HOT on the stove.  Pop in a glug of oil and the pat of butter.  When the oil and butter at sizzling hot (but don't let the butter brown!) put your steaks in the pan and let sizzle away for about two minutes.  RESIST THE TEMPTATION TO TOUCH THE STEAKS.  They won't get the lovely brown crust that  you're after if you fuss with them.  After two minutes turn them over and let them sear on the other side.  After two more minutes, pop the steaks onto a baking or roasting sheet and into the oven for about 6 minutes.  Beautiful steaks should be eaten at medium rare - pink on the outter bit, and red in the very center.  6 minutes will get you to that temperature.  But feel the meat to make sure.  Poke your finger into the steak and if it gives, you know you're good.  If it resists, you've over done it!

Scallops:
Get your scallops out of the wrapping and dry them off COMPLETELY.  Here's the tip: they have to be BONE DRY to get the golden brown sear on them.  Moisture will steam them, not caramelize them.  And that golden brown crust is the best part, right?  Again, get a non-stick pan screaming hot and pop in your butter and oil.  Right before you put your scallops on, season with salt and pepper (if you put the salt on earlier, it will draw the moisture out, and the surface of the scallop will be wet, not dry like you want.)  Pop in the scallops and again - RESIST THE TEMPTATION TO TOUCH THEM.  Let them sear on one side for about a minute - until you see the bottom turning brown - then pop them over to the other side and let them finish.  Another minute or two.  Same exercise for testing doneness.  Poke away.  Scallops I prefer just cooked through, you want a little more resistance on your poking test than your steak.  Just before you eat them, put a squirt of fresh lemon on top - delish!

Whole Grain Risotto:
Heat a sauce pan on high heat.  Pop in the onion and fennel, saute for 5 minutes until the veggies soften.  Add the garlic and swirl around the veggies for a minute or two, careful not to brown the garlic (remember, it gets bitter!)  Add in your rice, I used half a box for Josh and I.  Swirl the rice around with the veggies and coat with the oil.  Add in a sprig or two of thyme.  Deglaze with a glug of dry white wine.  Stir until evaporated.  Add in chicken stock about a cup at a time, stirring until evaporated and repeat until rice is tender, about 25 minutes.  I found this whole grain rice took longer than regular arborio or carnaroli rice.  The rice starts out black, but ends up a beautiful purple after it cooks.  GORG!

Fennel Salad:
Slice the fennel super thin - toss with a vinaigrette of oil, lemon juice, whole grain mustard, honey.  Salt and pep to taste.  Serve it all up an ENJOY!