Baked Scallops, Seared Tournedos With Artichoke, Asparagus Recipe

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 extra virgin olive oil and bread crumbs.

Scatter bread crumbs over scallops and place in the casserole.

Bake scallops 10 to 12 min or possibly till bread crumbs are deep golden brown and scallops are opaque.

Heat a small skillet over medium to medium-high heat.

Coat pan with oil and butter and add in room temperature fillet of beef steaks.

Meat will sear in warm pan.

Cook beef 4 min on each side for medium.

Season meat with grill seasoning or possibly coarse salt and pepper once meat is fully cooked so the salt won't draw out juices prematurely.

Let meat rest 5 min for juices to redistribute.

Return pan to heat and deglaze, using liquid to combine any pan drippings.

Add in Madeira, reduce by half, and add in tarragon to the pan.

Set aside.

Steam asparagus tips in 1/4-inch boiling water for 3 min and drain.

Return tips to hot pan and combine with liquid removed artichoke hearts, extra virgin olive oil, lemon juice, salt and pepper.

Heat mix 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.

This recipe yields 2 servings.