Baked Scallops, Seared Tournedos With Artichoke, Asparagus

Recipe Ingredients

		Sea Scallops
8		Sea scallops - trimmed of foot at (large) the base of each scallop
2 tablespoons	30ml	Melted butter
2		Garlic cloves - minced
1		Shallot - chopped
1/4 teaspoon	1.3ml	Freshly-grated nutmeg = (or a few pinches ground nutmeg)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Extra-virgin olive oil
1/2 cup	73g / 2.6oz	Italian bread crumbs
		A handful flat-leaf parsley leaves - chopped
		Tournedos
		A drizzle olive oil
1 tablespoon	15ml	Butter
2		Tournedos/ 1" to 1 1/4" thick = (fillets of beef steaks)
		Grill seasoning blend - to taste = (or coarse salt and cracked black pepper)
2		Good-quality white slicing bread - toasted, buttered
1/2 cup	118ml	Madeira or Sherry
2 sections		Fresh tarragon - chopped, 1 tbspn
		Vegetables
1 lb	454g / 16oz	Thin asparagus spears - tender tips cut
		Into 2" pieces
1		Quartered artichoke hearts - (15 oz) - drained
1/4		Lemon - juiced
		A drizzle extra-virgin oil

Recipe Instructions

Preheat oven to 425 degrees. Toss scallops with melted butter, garlic, shallots, nutmeg, salt, and pepper in a medium bowl. Transfer to shallow casserole dish. Combine extra-virgin olive oil and bread crumbs. Scatter bread crumbs over scallops and place in the casserole. Bake scallops 10 to 12 minutes or until bread crumbs are deep golden and scallops are opaque.

Heat a small skillet over medium to medium-high heat. Coat pan with oil and butter and add room temperature fillet of beef steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium. Season meat with grill seasoning or coarse salt and pepper once meat is fully cooked so the salt will not draw out juices prematurely. Let meat rest 5 minutes for juices to redistribute.

Return pan to heat and deglaze, using liquid to combine any pan drippings. Add Madeira, reduce by half, and add tarragon to the pan. Set aside.

Steam asparagus tips in 1/4-inch boiling water for 3 minutes and drain. Return tips to warm pan and combine with drained artichoke hearts, olive oil, lemon juice, salt and pepper. Heat mixture through and remove from stove.

To serve, place steaks on buttered toast and drizzle with Madeira sauce. Gently transfer 4 baked scallops to platters and finish plates with lemon dressed artichoke hearts and asparagus tips. Edible flowers make a delicate, colorful garnish.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1A02) - from the TV FOOD NETWORK"

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