Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Be My Valentine

Rated: 5 stars out of 5Rate itRead users' reviews (31)

RECIPE
COMMENTS & REVIEWS(31)

Cook Time:
15 min
Level:
Easy
Yield:
2 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

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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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Comments & Reviews

recipe Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips
John APO, AE 07-26-2009
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Probably a great recipe, but needs some tweaking for me to reproduce it
Rated: 3 stars out of 5

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. Read more
recipe Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips
Kristy Boulder, CO 02-12-2008
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Excellent Meal for 2
Rated: 4 stars out of 5

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.Read more
recipe Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips
Trish Los Angeles, CA 02-04-2008
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Easy Surf and Turf
Rated: 4 stars out of 5

This is a great recipe. Easy to prepare. Wonderful sweetheart dinner. Your mouth will have a great time with the... variety. Trish Los AngelesRead more
recipe Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips
Denise Shreveport, LA 08-24-2007
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amazing
Rated: 5 stars out of 5

so delicious! We were eating so slow, trying to savor every bite and were so sad when it was all gone. I only had breadcrumbs... on hand, so I made my own: I added 2T dried parsley, 1/4tsp. dried oregano, 1/8tsp. garlic powder, and 2T fresh grated Parm. I don't know what it would have tasted like with Progresso Italin breadcrumbs but this version was incredible.Read more
recipe Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips
Indira Sierra Vista, AZ 01-24-2007
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FABULOUS
Rated: 5 stars out of 5

This was the best dinner I have made in weeks. So simple-- and I made it for 6 people in a flash. They were all stunned that... it was ready so quick and then the taste!! WOW. The easy and delish scallop recipe made me fall in love with scallops though I naver really cared for them that much prior to. THANKS RACHEL!Read more
recipe Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips
STEPHANIE Big Bear, CA 07-05-2006
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Smelled great throughout the home!
Rated: 5 stars out of 5

I only made the scallops, and messed up by not combining the bread crumbs with the olive oil BEFORE sprinkling on top....had... to drizzle some olive oil on them after I had realized that I had done this. BUT, it was tasty, and smelled aromatic. I liked the texture of the scallops, and think that if I had followed the recipe correctly, it would have turned out even better! I would DEFINATELY make this recipe again, and it is nice to find simple recipes like this that are fast, easy, and turn out nicely. I served with buttered fingerling potatoes.Read more