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