Chicago

Oceanique’s Warm Day Boat Sea Scallops Recipe

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Mark Grosz, chef and owner of Evanston’s premier restaurant Oceanique, shared his recipe for Warm Day Boat Sea Scallops, during a cooking demonstration this morning on Chicago’s WLS-TV, ABC 7 in promoting his support to Evanston Works Together, an organization designed to encourage local commerce and to provide resources to the community. In addition, Oceanique will be donating 5% of all sales made on each Tuesday in August to Evanston organizations. The donations will be directed into programs, such as as Connections for the Homeless, the YWCA Evanston/North Shore, and Youth Job Center of Evanston, to encourage employment and financial stability for Evanston residents by providing free financial literacy, job-readiness, and job training programs to those in need.

Here’s the recipe.

Warm Day Boat Sea Scallops
Ingredients: Serves Four

  • 12 oz. day boat sea scallops
  • 1 oz. canola oil
  • 2 oz. extra virgin olive oil
  • 2 cups watercress – large stems removed
  • 1 clove garlic – chopped small
  • 1 cup heirloom carrots – peeled & julienned
  • 1 cup local radish – sliced thin
  • ½ lemon – juiced

Directions:

  1. Cook carrots in boiling salted water for two minutes.
  2. Season with salt, black pepper & 1 teaspoon olive oil and keep warm.
  3. Sauté watercress in hot olive oil, add garlic after 15 seconds and continue to cook for 30 seconds or so.
  4. Season with salt, black pepper and keep warm.
  5. Dry scallops and sauté over high heat with canola oil.
  6. Cook about one minute per side until golden brown.
  7. Remove from heat. Brush with olive oil to cool and lubricate. Add a pinch of salt.
  8. Arrange watercress on plates, add scallops, carrots and radishes squeeze fresh lemon on scallops.
  9. Serve immediately. Serve with a New Zealand Sauvignon Blanc

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