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Ingredients

• 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

Description

Edible Flowers, Available In Fresh Herb Section Of Produce Department, For Garnish Preheat Oven To 425 Degrees F. Toss Scallops With Melted Butter, Garlic, Shallots, Nutmeg, Salt,…

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