Cut off any fat that is on your steaks then start the marinade by chopping up 4 cloves of garlic and pressing them into the steaks on both sides (make sure you press them in with a spoon so that they don't fall out during cooking), then squeeze half the lemon onto both of the steaks and season with pepper and salt and let sit in the fridge for about an hour.
Pre-heat the oven to 350F.
Start the boiling water on a 7 and toss in the diced potatoes and cook for 40 minutes. You can also place the asparagus in the same water when the potatoes are about 5 minutes to be done.
Take out the steaks from the fridge when the potatoes are about 20 minutes from being done to get to room tempter before cooking.
For a medium-rare steak cook the steaks on a 6 with 2 tablespoons of butter for one minute on each side then put in the oven for 3-5 minutes.
Cook 1 chopped onion and 8 diced mushrooms in 2 tablespoons butter.
Wash the scallops and season them with salt and pepper on both sides, don't be shy on the seasoning because it loses a lot once it hits the pan.
Have the pan sizzling hot and add 3 tablespoons olive oil and place in the scallops, cook for 1-3 minutes on the first side or until golden brown (try your best to only flip them once but you can check if its golden before flipping) and then cook the second side for only a minute. You will know that they are done if they bounce back a little if pressed. You don't want to cook them fully because they are still cooking after you take them off the pan, plate with béarnaise sauce.
Drain your potatoes and add whatever you like to them, salt, pepper, milk, butter, dried oregano.
Place the asparagus in a pan with butter and mix it around for 2 minutes.