Steak & Scallops with Roasted Asparagus

STEAK & SCALLOPS:--
4 beef tenderloin steaks, 40 mm thick
2 tsp SIDS SALT & PEPPER
6 tbsp butter
12 scallops, rinse & pat dry
SAUCE:--
4 tbsp rice bran oil
½ cup spring onions, finely chopped
6 large garlic cloves, minced
½ cup dry white wine
6 tbsp butter
4 tbsp freshly squeezed lemon juice
4 tbsp fresh basil cut into thin strips
2 tbsp minced parsley
½ tsp lemon zest
Dash Kaitaia Fire
SIDS SALT & PEPPER to taste

Season steaks with SIDS SALT & PEPPER. In a 30 cm frypan, heat 2 tablespoons of butter over medium heat until hot and bubbly (more can be added, if needed). Add steaks and brown on one side for 3-4 minutes. (At this point, begin the sauce in another small, non-reactive sauce pan.)
Turn the steaks on end and rotate to brown the sides (this will take about 3 minutes), then turn over to brown the final side for 3-4 minutes.
When turning the steak to brown the last side, add scallops to brown at the same time, about 2 minutes on each side.
If making the roasted asparagus, now is a good time to slide it under the broiler for 10 minutes.
SAUCE: in the separate frypan, sauté onion and garlic in 2 tablespoons of oil over medium heat 3-4 minutes, until fragrant. Add wine and lemon juice then simmer to reduce slightly, 1-2 minutes. Add 3 tablespoons butter and stir until melted into the sauce. If the steak and scallops are not yet done, slide the scampi sauce off heat until they are ready.
Once the scallops are browned on each side, stir the fresh basil, parsley, lemon zest and Kaitaia Fire into the scampi sauce. Reduce heat to low, add the scallops, spooning the sauce over the scallops. Once the steaks reach an internal temperature of 50°C (the rare side of medium-rare), add to the pan with the scampi sauce and spoon sauce over the steaks.
Divide the steaks and scallops evenly between two plates and serve immediately, spooning more sauce over both the scallops and the steak.