-
1
Preheat oven to 425 degrees.
-
2
Toss scallops with melted butter, garlic, shallots, nutmeg, salt, and pepper in a medium bowl.
-
3
Transfer to shallow casserole dish.
-
4
Combine extra-virgin extra virgin olive oil and bread crumbs.
-
5
Scatter bread crumbs over scallops and place in the casserole.
-
6
Bake scallops 10 to 12 min or possibly till bread crumbs are deep golden brown and scallops are opaque.
-
7
Heat a small skillet over medium to medium-high heat.
-
8
Coat pan with oil and butter and add in room temperature fillet of beef steaks.
-
9
Meat will sear in warm pan.
-
10
Cook beef 4 min on each side for medium.
-
11
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.
-
12
Let meat rest 5 min for juices to redistribute.
-
13
Return pan to heat and deglaze, using liquid to combine any pan drippings.
-
14
Add in Madeira, reduce by half, and add in tarragon to the pan.
-
15
Set aside.
-
16
Steam asparagus tips in 1/4-inch boiling water for 3 min and drain.
-
17
Return tips to hot pan and combine with liquid removed artichoke hearts, extra virgin olive oil, lemon juice, salt and pepper.
-
18
Heat mix through and remove from stove.
-
19
To serve, place steaks on buttered toast and drizzle with Madeira sauce.
-
20
Gently transfer 4 baked scallops to platters and finish plates with lemon dressed artichoke hearts and asparagus tips.
-
21
Edible flowers make a delicate, colorful garnish.
-
22
This recipe yields 2 servings.
