Seared ribeye and scallops with onions and red wine gastrique

Leave the steak unwrapped in the fridge for at least an hour, then blot with paper towel to remove excess moisture.

Season both sides generously with kosher salt and coarse cracked black pepper.

Sear in a really hot pan, one and a half to two minutes per side.

Add crushed garlic and rosemary to finish the sear, then remove and rest 5 to 10 minutes.

Remove the tough side muscle from each scallop.

Preheat a pan over low to medium heat. Halve the scallops horizontally, keeping even thickness, and lay them cut side up.

When the pan starts to smoke, preheat a second pan on low for the steak. Season the scallops' cut side with salt only.

Coat the bottom of the scallop pan with canola oil.

Put the steak and the onions in the second pan for a final sear; add the scallops to the very hot oiled pan and sear very quickly, barely turning them.

Remove the steak and onions and turn off the heat; add sugar, red wine vinegar and a little pinot noir to the pan to make a light red wine gastrique, thick enough to coat the back of a spoon. It thickens further as it cools.

Slice the steak and plate it with the scallops and onions.