Photo: Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips Recipe
Ingredients
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
Directions
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.
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By bunnellfamily_1...
APO, AE
on July 26, 2009
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The recipe was relatively quick, but turned into an average meal. I'll highlight some of my pitfalls.
1 The recipe would have been helpful if it included an expected weight (in oz for the sea scallops. I bought "large sea scallops" in the frozen seafood section of my store (they had no fresh in stock. When I placed eight in the mixture, there were clearly too few for the intent. I conducted some crisis internet research to determine that the averaze larege sea scallop is probably about 1 oz. Then I added additional smaller scallops to make an 8 oz weight. This turned to be 24 scallops out of the bag. This still may not have been the right answer, as the scallop dish turned out to a heavy dosage of bread crumbs randomly mixed with scallops. This did not look at all like the photograph, which shoed scallos with just a dusint of bread crumbs.
2 The ingredients list calls for flat leaf parsley leaves. However, the directions never call for you to include it in the dish.
3 My beef filets were 1" thick. I cooked them for four minutes on a side, and this was clearly too much. They were overcooked.
By kristylsummers_...
Boulder, CO
on February 12, 2008
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This is a really good menu, but do serve the scallops as an appetizer. Or, you can actually make this as two meals. 1: The scallops served over rice with a green salad, 2: The beef with the asaparagus. I suggest this mainly because each component of this recipe trio have a lot of flavors going on.
By trish_dish12g_9...
Los Angeles, CA
on February 04, 2008
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This is a great recipe. Easy to prepare. Wonderful sweetheart dinner. Your mouth will have a great time with the variety.
Trish
Los Angeles
Read all 23 reviews