Steak, Scallops, & Wine (Aervana)

Big thanks to Aervana for sponsoring this video and if you're interesting in picking one of these up, check my description below! Every once in a while around the Holidays I get the hankering for something a little bit more elevated than the typical holiday dinner (even though I love my gravy and stuffing) and one of the things I really like to whip up is an incredibly tender steak such as the bone-in ribeye (basically a mini prime-rib) that you'll see in the video. Pair that with some crispy pan-fried scallops and you and whoever you're sharing it with will be blown away at the complimenting flavors from this "surf & turf" style holiday treat.
BUY AERVANA HERE:
SUBSCRIBE:

BUSINESS INQUIRY: [email protected]

MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356



WEBSITE:

TWITTER:

INSTAGRAM:

FACEBOOK:

PINTEREST:



MOST USED TOOLS:

Boos Walnut Cutting Board:

Boos Maple Cutting Board:

KitchenAid Mixer:

KitchenAid Ice Cream Attachment:

Vita-Mix Blender:

Food Processor:

Tweezer Tongs:

Squeeze Bottles:

OXO Good Grips Container:

Shun Kaji Chef Knife:

Shun Kaji Knife Set:

All-Clad Sauce Pan:

All-Clad Fry Pan:

All-Clad Pot:

All-Clad Strainer Set:

Metal Mixing Bowls:

Glass Bowls:

Marble Slab:

Temperature Gun:

Ateco Pastry Bags:

Ateco Pastry Bag Tips:

Sizzle Platter:

Silpat:

Pasta Maker:

Ring Molds:

Hand Grater:

Metal Cannoli Mold:

Waffle Iron:

Salt Dish: _

Cooling Rack: _

Iron Skillet: Iron Skillet

Hand Frother:

Pepper Grinder: Pepper Grinder

Magic Bullet:



INGREDIENTS:
16oz Ribeye
2-3 Diver scallops (dry pack)
3 tbsp canola oil
3 tbsp butter
2 cloves garlic
2 sprigs rosemary
2 cups red wine (merlot)
4 tbsp red wine vinegar
1/4 cup sugar
5-6 whole scallions or torpedo onions