Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips

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Sea Scallops:

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

Tournedos:

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

Vegetables:

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