1/2teaspoonLunds and Byerlys Sel GrisGrey Sea Salt
1/2teaspoonLunds and Byerlys White Truffle Extra Virgin Olive Oil
freshly ground pepper to taste
4large sea scallops
1beef tenderloin steak4-ounce
Melt butter in saucepan over low heat. Add sea salt, truffle oil and pepper. Keep warm over very low heat.
In small skillet, heat 1 teaspoon olive oil over medium-high heat. Pat beef dry with paper towels; place in hot skillet and sear 2-3 minutes for rare (longer for medium rare). Turn and sear additional 2-3 minutes. Transfer to cutting board and allow to sit while cooking scallops.
Pat scallops dry with paper towels; add remaining olive oil to skillet. When oil is hot, add scallops and sear 2 minutes; turn and sear additional 2 minutes.
Cut beef into 8 cubes; arrange 4 cubes on each of two small plates. Add two scallops to each plate. Spoon butter over and serve hot. Accompany with appetizer forks.