Steak and Scallops with Champagne-Butter Sauce

Sprinkle the steaks on both sides with 1/8 teaspoon salt and black pepper on each side. Sprinkle the scallops on both sides with 1/8 teaspoon salt and pink peppercorns.Heat 1 1/2 teaspoons of oil in a large cast-iron or non-stick heavy-bottomed skillet over medium-high heat. Add the steaks and cook for 3 minutes on each side (for medium-rare ones) or until desired browning. Transfer to a platter, cover and keep warm.Add the remaining 1 1/2 teaspoons of oil to the pan; add the scallops and cook for 2 minutes on each side or until tender. Transfer to a platter, cover and keep warm.Add the champagne, lemon juice and shallots to the pan; bring to a boil. Cook for 3 minutes or until reduced to 2 tablespoons. Remove from heat. Add the butter 1 piece at a time, whisking constantly until the butter is completely absorbed. Season the sauce to taste with salt and black pepper. Drizzle the sauce over the steak and scallops.