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Ingredients

• 8 lrg sea scallops trimmed of foot at
•     the base of each scallop
• 2 Tbsp. melted butter
• 2 x garlic cloves chopped
• 1 x shallot minced
• 1/4 tsp freshly-grated nutmeg
•     (or possibly a few pinches grnd nutmeg)
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 Tbsp. extra-virgin extra virgin olive oil
• 1/2 c. Italian bread crumbs
•     A handful flat-leaf parsley leaves minced
•     A drizzle extra virgin olive oil
• 1 Tbsp. butter
• 2 x tournedos/ 1" to 1 1/4" thick
•     (fillets of beef steaks)
•     Grill seasoning blend to taste
•     (or possibly coarse salt and cracked black pepper)
• 2 slc good-quality white slicing bread toasted, buttered
• 1/2 c. Madeira or possibly Sherry
• 2 sprg fresh tarragon minced, 1 tbspn
• 1 lb thin asparagus spears tender tips cut
•     into 2" pcs
• 1 can quartered artichoke hearts - (15 ounce) liquid removed
• 1/4 x lemon juiced
•     A drizzle extra-virgin oil
•     Salt to taste
•     Freshly-grnd black pepper to taste
•     Buttered toast
•     Edible flowers for garnish
•     (available in fresh herb section of produce department)

Description

Preheat Oven To 425 Degrees. Toss Scallops With Melted Butter, Garlic, Shallots, Nutmeg, Salt, And Pepper In A Medium Bowl. Transfer To Shallow Casserole Dish. Combine Extra-virgin…

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