Miramonte's Executive Chef, Robert Nyerick, has been busy in the Grove Artisan Kitchen developing a simple and easy recipe for you to re-create in your kitchen at home for Father's Day.
Wow your Dad with a special homemade dinner of Pan Seared Jumbo Scallops with Oven Tomatoes, Baby Artichokes and a Saffron Essence. Watch as Chef Robert takes you, step-by-step, through the process. Your Dad will be much happier with an excellent meal, than some plaid tie! And if you're feeling like you don't want to cook, then head over to Grove Artisan Kitchen and treat Dad to a special meal in our beautiful dining room.
Dads love gifts that come from heart. If you need some more inspiration for what to do for the most influential man in your life, check out these inexpensive and creative gift ideas from Etsy. Here's the link: http://www.etsy.com/storque/shop/etsy-finds-fathers-day-gift-ideas-8458/
Here is the written recipe below:
3 Diver Scallops
1 oz. Saffron Sauce (White wine reduced with shallots and garlic, add saffron, add fish or vegetable stock, finish with heavy cream and season with salt and pepper)
Frisee and/or micro greens
1 oz. Olive Oil
1 Tomato (Roma)
1 Artichoke Heart
1/2 oz. Lemon Oil
Sprinke of Parsley
Heat non-stick sauce pan and add oil. Sear seasoned Scallops. Turn over and repeat. Peel and seed tomato. Cut tomato into thirds, cut artichoke heart into thirds, adn heat lightly in oven. Toss Frisee in Lemon Oil. Plate tomato and artichokes first, then scallops. Drizzle saffron sauce around plate, then place greens in center on top. Enjoy!