Steak and Scallops with Champagne-Butter Sauce

Steak and Scallops with Champagne-Butter Sauce

Components: 2 (4-ounce) beef tenderloin steaks,3 tablespoons butter, cut into pieces,1/ 3 cup Champagne or dry white wine,1 1/2 teaspoons fresh lemon juice,1 tablespoon olive oil, divided,1/ 8 teaspoon cracked black pepper,1/ 4 teaspoon crushed pink peppercorns,1/ 4 teaspoon salt,6 large sea scallops,1 tablespoon minced shallots

Guidelines:

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