Marcus Lowery, Executive Chef – Vincent
Vincent – Andersonville
1475 W. Balmoral Ave., Chicago, IL 60640
Open Wed-Sun 5pm-12am. Sunday Brunch 11am – 4pm. Live entertainment weekends late night, check the website for entertainers and schedule.
-Broadway Showtune Brunch Live every other Sunday, including this Sunday March 5th.
Scallops with Brown Butter Risotto, Radish and Celery Foam
3-6 Bay Scallops
1 Cup Arborio Rice
3 tablespoons Butter
¼ Cup Onion small dice
1 Tablespoon Garlic minced
¼ Cup White Wine
2-3 Cups Chicken Stock or Vegetable Stock
Salt To Taste
3 Radish quartered
1 Tablespoon Sugar
Zest Of both Oranges
Juice as well
¼ Cup Lemon Juice
Salt To Taste
2 Stalks of Celery
1/2 Granny Smith Apple
Juice of 1 Lemon
While hearting a sauté pan on medium high heat. Clean scallops by removing tough “foot” part. Place scallops on a dry paper towel with the flat side facing down. Pat both sides and keep them as dry as possible, season with salt. Use 1 tsp of oil to sear scallops on one side until you can see the sear, flip and add 1tsp butter to the pan, cook another 2-3 mins and plate on top of risotto.
With a pan on medium high heat. First Brown the butter lightly, do not overcook. When golden in color add onions just to sweat briefly, when translucent add the garlic. Lower heat to medium, add your rice and incorporate. Careful not to burn any individual rice. Next add white wine to deglaze, once the alcohol has cooked off we can begin to add chicken stock. Stir and add more liquid as necessary, making sure no rice is stuck, you will begin to gain a creamy texture. Cook the rice until you can no longer see white in the grain, season and remove from heat.
In a small pot, place quartered radish zest of the oranges and juices with sugar. Simmer on medium low heat until the radish is soft but not mushy.
Blend juice and apple with celery. Strain over fine strainer. Use an immersion blender to agitate the top of the juice to create a foam.
Blend any blanched herb with oil and strain through cheesecloth.