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1
Preheat oven to 425 degrees F.
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2
Toss scallops with melted butter, garlic, shallots, nutmeg, salt, and pepper in a medium bowl.
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3
Transfer to shallow casserole dish.
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4
Combine extra-virgin olive oil and bread crumbs.
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5
Scatter bread crumbs over scallops and place in the casserole.
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6
Bake scallops 10 to 12 minutes or until bread crumbs are deep golden and scallops are opaque.
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7
Heat a small skillet over medium to medium high heat.
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8
Coat pan with oil and butter and add room temperature fillet of beef steaks.
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9
Meat will sear in hot pan.
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10
Cook beef 4 minutes on each side for medium.
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11
Season meat with grill seasoning or coarse salt and pepper once meat is fully cooked so the salt will not draw out juices prematurely.
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12
Let meat rest 5 minutes for juices to redistribute.
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13
Return pan to heat and deglaze, using liquid to combine any pan drippings.
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14
Add Madeira, reduce by half, and add tarragon to the pan.
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15
Set aside.
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16
Steam asparagus tips in 1/4 inch boiling water for 3 minutes and drain.
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17
Return tips to warm pan and combine with drained artichoke hearts, olive oil, lemon juice, salt and pepper.
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18
Heat mixture through and remove from stove.
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19
To serve, place steaks on buttered toast and drizzle with Madeira sauce.
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20
Gently transfer 4 baked scallops to platters and finish plates with lemon dressed artichoke hearts and asparagus tips.
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21
Edible flowers make a delicate, colorful garnish.
