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Ingredients

Sea Scallops:

• 8 large sea scallops, trimmed of foot at base of each scallop
• 2 tablespoons melted butter
• 2 cloves garlic, minced
• 1 shallot, chopped
• 1/4 teaspoon nutmeg, freshly grated or a few pinches ground
• Salt and pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 cup Italian bread crumbs
• A handful flat leaf parsley leaves, chopped

Tournedos:

• A drizzle olive oil
• 1 tablespoon butter
• 2 tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick)
• Grill seasoning blend or coarse salt and cracked black pepper
• 2 slices good quality white slicing bread, toasted and buttered
• 1 /2 cup Madeira or Sherry
• 2 sprigs fresh tarragon, chopped, 1 tablespoon

Vegetables:

• 1 pound thin asparagus spears, cut tender tips into 2-inch pieces
• 1 (15-ounce) can quartered artichoke hearts, drained
• 1/4 lemon, juiced
• A drizzle extra-virgin oil
• Salt and pepper
• Buttered toast
• Edible flowers, available in fresh herb section of produce department, for garnish

Description

Food Network