About 30-40 minutes before cooking, remove the steaks and scallops from the fridge. Generously season the steak on both sides with Kosher salt and allow both the steak and scallops to come to room temperature.

Heat the oil in a cast iron pan over medium high heat. Add fresh cracked pepper to the steaks. When the pan is very hot, add the steak and cook, undisturbed, for about 5-6 minutes. The bottom should have a nice golden sear on it.

Flip the steaks and cook the other side for another 5-6 minutes for medium rare, or about 135 degrees. If you have a thicker steak, it might require an additional few minutes on each side to reach temperature.

Remove the steaks from the pan to a plate and tent with foil while you cook the remaining ingredients.

Season the scallops with Kosher salt and pepper. Add a Tablespoon of butter to the hot skillet and add the scallops, cooking for about 60-90 seconds, then flipping and cooking an additional minute. The scallops should be opaque on the sides and firm but still a bit jiggly--like a Jello jiggler. Remove the scallops to the plate with the steak.

Add another Tablespoon of butter to the skillet and add the shallots. Cook for 2-3 minutes or until softened. Add the garlic and allow to sizzle for 30 seconds, or until fragrant. Add the wine. As it sizzles, use a spatula to scrape up any browned bits from the bottom of the pan.

Stir in the water and rosemary and bring the mixture to a simmer. Continue to simmer for 3-4 minutes. Turn the heat down to low and melt the remaining 3 Tablespoons of butter. Finish with a squeeze of lemon.

Either return the steak and scallops to the pan, or plate them, spooning the pan sauce over top.