Watch Chef Robert Nyerick prepare one of his favorite dishes, Pan Seared Scallops. Pair this with a bottle of your favorite Sauvignon Blanc and it’s a perfect light summer meal!

Ingredients

• 4 Jumbo Sea Scallops
• Organic Spring Mix (Frisée, Radicchio, Escarole, Endive)
• Oven Tomatoes
• Baby Artichokes
• Saffron Essence
• 1 pinch kosher salt and pepper to taste
• 2 tablespoon olive oil

Directions

1. Heat olive oil in a large skillet over medium-high heat. Add the sea scallops, and cook without moving the scallops for 1 minute.
2. Meanwhile, place salad mix, oven tomatoes, and baby artichokes on a plate.
3. Sprinkle pepper and salt onto the scallops, and continue cooking another minute until the scallops have browned on one side. Flip the scallops over, add more salt and pepper, and continue cooking until the scallops have browned on the other side, 1 to 2 minutes.
4. Place scallops in a preheated oven for about a minute.
5. Remove from oven and place on top of salad and pour saffron essence over the top and serve.

Restaurant Week is a culinary celebration featuring restaurants from the entire Valley from Palm Springs to Indio! Participating restaurants, including The Grove Artisian Kitchen, are offering a three-course menu at the fixed price of either $24 or $36 per person (tax, beverages and gratuity are not included). Don't miss this exciting opportunity to experience some of the best restaurants the desert has to offer.