Rather than spending hundreds on a Valentine’s Day dinner, why not cook dinner for your sweetheart?

Let’s be honest, cooking your own dinner is going to be more affordable, more personal, and more romantic than sitting in a crowded restaurant.

This week, leading up to Valentine’s Day, we’ve giving you plenty of ideas to make your Valentine’s Day more personalized and special, and we’ve saved one of the best dinner ideas for last.  Even if you haven’t made your Valentine’s dinner plans yet, this recipe is completely do-able, easier than you think, super tasty, and guaranteed to impress your sweetie!

For our last Valentine’s themed dinner of the week, let’s feature steak, but this isn’t just any old steak.  No, this steak recipe breaks all the rules…Steak & Scallops in a Beer-Butter Sauce.

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Valentine’s Day Dinner: Ribeye & Scallops with Beer-Butter Sauce

Ingredients

• 2 ribeye steaks (or your favorite cut)
• 8-10 large sea scallops
• 1/4 c. olive oil
• 1 TBSP butter
• 4 green onions-chopped white & green parts
• 1 garlic clove-smashed and finely minced
• 1 c. Light, malty, crisp beer
• 1/2 c. cold butter-cut into small cubes

Instructions

1. In a skillet, melt butter in 1 tsp olive oil over medium heat.  Add onions and saute over medium heat for 1 minute.  Add the beer and allow to completely reduce over medium heat until barely a tablespoon of liquid remains.  Remove from heat and whisk in cold butter.  Immediately spoon over cooked steak and scallops.
2. While sauce is cooking, heat a cast iron skillet to smoking hot with 2 TBSP olive oil. Generously salt & pepper both sides of steaks. Cook steaks 4-5 minutes on each side for medium rare or to your desired temperature. While steaks rest, sear scallops in 1 TBSP olive oil, cooking scallops for 90 seconds per side.

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Side Notes

*This sauce would be great over grilled chicken.
*If serving your steak with mashed potatoes, the sauce will soak into the potatoes….OMG! You will love life.
*We served our steak & scallops with beer braised turnip greens.  In the south, we like our turnip roots cooked with the green tops, so I fried up some bacon, julienned the roots, and braised everything together in a bottle of German pilsner.  Just before serving, I added a splash of apple cider vinegar, a teaspoon of sugar, and salt & pepper to taste.  If turnip greens aren’t available in your area, try any braising green.