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Lunchbreak: Seared sea scallops with slow roasted tomatoes

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Mitchell Schmieding, Director of Operations for Benny’s Chop House

Benny’s Chop House

444 N. Wabash Avenue, Chicago, IL 60611



Benny’s Chop House Seared Sea Scallops with Slow-Roasted Heirloom Tomato

Entrée Portions


 Slow Roasted Tomatoes

2 pints heirloom cherry tomatoes

2 cloves garlic chopped coarsely

2 cups extra virgin olive oil

3 sprigs basil

2 sprigs thyme

Salt and pepper



12 U-10 Sea Scallops

Splash of extra virgin olive oil

1 oz. butter

Salt and pepper


Sauce for Scallops

2 teaspoons garlic minced

2 teaspoons shallot minced

White wine






Slow Roasted Tomatoes

Step one: Preheat oven at 250 degrees.

Step two: Place all ingredients into a small roasting dish, carefully mix together.

Step three: Cook uncovered in oven for two hours. Take out of oven, let it cool and set aside.

Can be made ahead and refrigerated for up to one week



Step one: Add extra virgin olive oil to a nonstick sauté pan.

Step two: Warm on stove.

Step three: Add sea scallops to pan until golden brown in color.

Step four: Add butter.

Step five: Stir for about a minute.

Step six: Place scallops in warm entrée dish.


Scallop Sauce

Step one: Add garlic to the same nonstick sauté pan that was used for scallops.

Step two: Add shallot minced in extra virgin olive oil.

Step three: Deglaze with white wine.

Step four: Add about 4-5 per entrée of the slow-roasted tomatoes to pan.

Step five: Warm mixture and spoon over scallops.

Step six: Spritz with lemon.

Step seven: Garnish with chiffonade of fresh parsley and basil.

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