Baked Scallops And Seared Tournedos With Artichoke Hearts And Asparagus Tips Recipe

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Servings: 2

Ingredients

Cost per serving $9.60 view details
  • 8 lrg sea scallops, trimmed of foot at base of each scallop
  • 2 Tbsp. melted butter
  • 2 clv garlic, chopped
  • 1 x shallot, minced
  • 1/4 tsp nutmeg, freshly grated or possibly a few pinches grnd
  • 1 x salt and pepper
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 1/2 c. Italian bread crumbs
  • 1 handf flat leaf parsley leaves, minced
  • 1 x drizzle extra virgin olive oil
  • 1 Tbsp. butter
  • 2 x tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick) Grill seasoning blend or possibly coarse salt and cracked black pepper
  • 2 slc good quality white slicing bread, toasted and buttered
  • 1/2 c. Madeira or possibly Sherry
  • 2 x springs fresh tarragon, minced, 1 Tbsp.
  • 1 lb thin asparagus spears, cut tender tips into 2-inch pcs
  • 1 x (15-oz) can quartered artichoke hearts, liquid removed
  • 1/4 x lemon, juiced
  • 1 x drizzle extra-virgin oil
  • 1 x salt and pepper Buttered toast

Directions

  1. Edible flowers, available in fresh herb section of produce department, for garnish
  2. 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 extra virgin olive oil and bread crumbs. Scatter bread crumbs over scallops and place in the casserole. Bake scallops 10 to 12 min or possibly till bread crumbs are deep golden brown and scallops are opaque.
  3. Heat a small skillet over medium to medium high heat. Coat pan with oil and butter and add in room temperature fillet of beef steaks. Meat will sear in warm pan. Cook beef 4 min on each side for medium. Season meat with grill seasoning or possibly coarse salt and pepper once meat is fully cooked so the salt won't draw out juices prematurely. Let meat rest 5 min for juices to redistribute.
  4. Return pan to heat and deglaze, using liquid to combine any pan drippings. Add in Madeira, reduce by half, and add in tarragon to the pan. Set aside.
  5. Steam asparagus tips in 1/4 inch boiling water for 3 min and drain. Return tips to hot pan and combine with liquid removed artichoke hearts, extra virgin olive oil, lemon juice, salt and pepper. Heat mix through and remove from stove.
  6. 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.
  7. Edible flowers make a delicate, colorful garnish.
  8. Recipe courtesy Rachael Ray-FNTV
  9. Dessert:Prep Time: 15 minutesCook Time: 15 min
  10. Difficulty: Easy

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Nutrition Facts

Amount Per Serving %DV
Serving Size 456g
Recipe makes 2 servings
Calories 811  
Calories from Fat 310 38%
Total Fat 35.11g 44%
Saturated Fat 14.13g 57%
Trans Fat 0.0g  
Cholesterol 85mg 28%
Sodium 953mg 40%
Potassium 911mg 26%
Total Carbs 75.26g 20%
Dietary Fiber 7.5g 25%
Sugars 10.54g 7%
Protein 35.12g 56%
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