Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips

Name: Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 425 grams quartered artichoke hearts, drained; 454 grams thin asparagus spears, cut tender tips into 2-inch pieces; 2 slices good quality white slicing bread, toasted and buttered; 118 milliliters Italian bread crumbs; 1 Tbsp butter; 2 Tbsps melted butter; 2 servings A drizzle extra-virgin oil; 2 servings Grill seasoning blend or coarse salt and cracked black pepper; 2 servings Edible flowers, available in fresh herb section of produce department, for garnish; 1 handful A flat leaf parsley leaves, chopped; 2 sprigs fresh tarragon, chopped, 1 tablespoon; 2 cloves garlic, minced; 0 lemon, juiced; 3 liters Madeira or Sherry; 0 teaspoons nutmeg, freshly grated or 3 pinches ground; 2 servings A drizzle olive oil; 2 Tbsps extra-virgin olive oil; 2 servings Salt and pepper; 8 larges sea scallops, trimmed of foot at base of each scallop; 1 shallot, chopped; 2 servings Buttered toast; 2 tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick)

Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips might be just the main course you are searching for. This recipe covers 45% of your daily requirements of vitamins and minerals. One serving contains 2066 calories, 16g of protein, and 67g of fat. This recipe serves 2. If you have salt and pepper, butter, nutmeg, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Toss scallops with melted butter, garlic, shallots, nutmeg, salt, and pepper in a medium bowl.

Ingredients you will need

Scallops

Shallot

Butter

Garlic

Nutmeg

Pepper

Salt

Equipment you will use

Bowl

Transfer to shallow casserole dish.

Equipment you will use

Casserole Dish

Combine extra-virgin olive oil and bread crumbs. Scatter bread crumbs over scallops and place in the casserole.

Ingredients you will need

Extra Virgin Olive Oil

Breadcrumbs

Scallops

Bake scallops 10 to 12 minutes or until bread crumbs are deep golden and scallops are opaque.

Ingredients you will need

Breadcrumbs

Scallops

Equipment you will use

Oven

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.

Ingredients you will need

Grill Seasoning

Salt And Pepper

Butter

Steak

Beef

Meat

Salt

Cooking Oil

Equipment you will use

Frying Pan

Grill

Let meat rest 5 minutes for juices to redistribute. Return pan to heat and deglaze, using liquid to combine any pan drippings.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

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

Ingredients you will need

Tarragon

Madeira

Equipment you will use

Frying Pan

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.

Ingredients you will need

Artichoke Hearts

Salt And Pepper

Asparagus

Lemon Juice

Olive Oil

Water

Equipment you will use

Frying Pan

Heat mixture through and remove from stove.

Equipment you will use

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.

Ingredients you will need

Artichoke Hearts

Asparagus

Edible Flowers

Scallops

Madeira

Steak

Lemon

Sauce

Toast

Equipment

Ingredients

Servings:

425grams

quartered artichoke hearts, drained 454grams

thin asparagus spears, cut tender tips into 2-inch pieces 2slices

good quality white slicing bread, toasted and buttered 118milliliters

Italian bread crumbs 1Tbsp

butter 2Tbsps

melted butter 2servings

A drizzle extra-virgin oil 2servings

Grill seasoning blend or coarse salt and cracked black pepper 2servings

Edible flowers, available in fresh herb section of produce department, for garnish 1handful

A flat leaf parsley leaves, chopped 2sprigs

fresh tarragon, chopped, 1 tablespoon 2cloves

garlic, minced 0

lemon, juiced 3liters

Madeira or Sherry 0teaspoons

nutmeg, freshly grated or 3 pinches ground 2servings

A drizzle olive oil 2Tbsps

extra-virgin olive oil 2servings

Salt and pepper 8larges

sea scallops, trimmed of foot at base of each scallop 1

shallot, chopped 2servings

Buttered toast 2

tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick)

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hay Shed Hill Pitchfork Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.