Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips

Ingredients

• 15 ounce artichoke hearts drained quartered canned
• 1 pound asparagus spears thin
• 2 slices slicing bread white toasted
• 0.5 cup bread crumbs italian
• 1 tablespoon butter 
• 2 tablespoons butter melted
• 2 servings drizzle oil extra-virgin
• 2 servings coarse salt and cracked pepper black
• 2 servings ice fresh for garnish
• 1 handful flat leaf parsley leaves chopped
• 2 sprigs tarragon fresh chopped
• 2 cloves garlic minced
• 0.3  juice of lemon juiced
• 1 cup madeira wine 
• 0.3 teaspoon nutmeg freshly grated
• 2 servings drizzle olive oil 
• 2 tablespoons olive oil extra-virgin
• 2 servings salt and pepper 
• 8 large sea scallops trimmed
• 1  shallots chopped
• 2 servings buttered toast 
• 2  tournedos fillet of beef steaks, each 1 to 1 1/
• 2  tournedos fillet of beef steaks, each 1 to 1 1/

Equipment

• bowl
• frying pan
• oven
• casserole dish
• grill
• stove

Directions

1. Preheat oven to 425 degrees F.
2. Toss scallops with melted butter, garlic, shallots, nutmeg, salt, and pepper in a medium bowl.
3. Transfer to shallow casserole dish.
4. Combine extra-virgin olive oil and bread crumbs. Scatter bread crumbs over scallops and place in the casserole.
5. Bake scallops 10 to 12 minutes or until bread crumbs are deep golden and scallops are opaque.
6. 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.
7. Let meat rest 5 minutes for juices to redistribute. Return pan to heat and deglaze, using liquid to combine any pan drippings.
8. Add Madeira, reduce by half, and add tarragon to the pan. Set aside.
9. 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.
10. Heat mixture through and remove from stove.
11. 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.