Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips

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This recipe was so delicious! A little tricky to make all at once, but worth it. In just a short time you have a fantastic dinner ready that looks like it took hours. I would recommend this for a special occasion. I only bought 6 large scallops as they were $2 each in Nor Cal! I used thick Top Sirloin. We added a caesar salad, but it really wasn't necessary.

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I only made the scallops - served 4 large ones per person with a green salad - more than enough to eat. They were AMAZING! I added basil and oregano to plain breadcrumbs and used red onion instead of shallots. Will make this often.

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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.

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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.

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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

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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.

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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!

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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.

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I made this for my husband and daughters for Valentine's Day. We all loved every bit of it. He's still talking about the Tournedos; before this meal he would only eat beef cooked on the grill. My girls favorite veggie is now asparagus. You never know what will come of a great meal!

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I made this for my husband for Valentine's day. We both LOVED it! The steak was magnificent. My husband is picky about his steak, but he enjoyed this emmensely, he even requested for me to cook it again the next night (which I did. I have found that the sherry sauce works with all different steaks. Thanks Racheal, this was a big hit!!