Recipe for Steak Atlanta Supreme 
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Yield:
4
Ingredients:
Amount Ingredient
4 x Tenderbeef steaks, eg porterhouse, rump, scotch
12 x scallops, halved
25 gm butter
2 tbl flour to dust
2 x cloves garlic crushed or 1 teaspoon, (2 to 3) Greggs crushed garlic
1/2 cup white wine or 2 tablespoons brandy
Juice and granted rind of 1/2 lemon
3 tbl cream
Salt and freshly ground black pepper
Instructions:
Instructions: Cook the 4 steaks in a hot frypan, 2-3 minutes each side for medium-rare, longer or shorter as desired.

Leave to rest for at least 3 minutes before serving to allow juices to reabsorb, cover with foil to keep warm.

In a separate pan stir fry garlic in melted butter.

Dust scallops with flour and add to pan, sizzle for 30-40 seconds, until scallops are cooked and slightly golden.

Add the wine or brandy, lemon rind and juice, cream and seasoning.

Reduce heat and stir for approximately 2 minutes until thickened and creamy.

Add dill and serve over steaks.

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