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base butter garlic shallot nutmeg salt extra-virgin olive oil Italian bread crumbs parsley olive oil butter beef grill seasoning blend white slicing bread Madeira tarragon thin quartered artichoke hearts lemon virgin oil salt flowers
Viewed: 47 - Published at: 4 years agoIngredients
- 8 large sea scallops, trimmed of foot at base of each scallop
- 2 tablespoons melted butter
- 2 cloves garlic, minced
- 1 shallot, chopped
- 1/4 teaspoon nutmeg, freshly grated or a few pinches ground
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup Italian bread crumbs
- A handful flat leaf parsley leaves, chopped
- A drizzle olive oil
- 1 tablespoon butter
- 2 tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick)
- Grill seasoning blend or coarse salt and cracked black pepper
- 2 slices good quality white slicing bread, toasted and buttered
- 1 /2 cup Madeira or Sherry
- 2 sprigs fresh tarragon, chopped, 1 tablespoon
- 1 pound thin asparagus spears, cut tender tips into 2-inch pieces
- 1 (15-ounce) can quartered artichoke hearts, drained
- 1/4 lemon, juiced
- A drizzle extra-virgin oil
- Salt and pepper
- Buttered toast
- Edible flowers, available in fresh herb section of produce department, for garnish
Method
- Preheat oven to 425 degrees F.
- 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.
