Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips

Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips
23 Ingredients
  • 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
  • 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
  • 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
Nutrition
2047
102% daily value
2 servings
                                       
                                           
     

Fat

194% 126

Saturated

232% 46

Trans

- 5

Monounsaturated

- 60

Polyunsaturated

- 12

Carbs

31% 94

Carbs (net)

- 71

Fiber

94% 24

Sugars

- 15

Sugars, added

- 0

Protein

268% 134

Cholesterol

123% 370

Sodium

123% 2940

Calcium

56% 557

Magnesium

78% 326

Potassium

67% 3162

Iron

138% 25

Zinc

187% 21

Phosphorus

258% 1808

Vitamin A

34% 308

Vitamin C

63% 57

Thiamin (B1)

98% 1

Riboflavin (B2)

127% 2

Niacin (B3)

210% 34

Vitamin B6

279% 4

Folate equivalent (total)

108% 430

Folate (food)

- 383

Folic acid

- 28

Vitamin B12

418% 10

Vitamin D

5% 1

Vitamin E

67% 10

Vitamin K

327% 392

Sugar alcohols

- 0

Water

- 892
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