This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Executive Chef Terence Zubieta – NoMI


800 Michigan Avenue, Seventh Floor, Chicago, IL 60611

Park Hyatt Chicago

800 N Michigan Ave, Chicago, IL 60611




  • 5 U/10 Scallop
  • 4 tablespoons clarified butter
  • 6 tablespoons whole butter
  • 2 sprigs fresh thyme
  • 1 garlic clove, crushed
  • ¼ cup Patty pan squash
  • ¼ cup fresh corn
  • ¼ cup Heirloom baby tomato
  • ¼ cup Pistou (can substitute store-bought pesto)
    • 3 bunches of basil
    • 2 tablespoons of fresh garlic, chopped
    • 4 tablespoons of olive oil
    • Salt to taste
  • Salt and pepper to taste
  • 1 squeeze lemon juice
  • Pea tendrils to garnish

Scallop Preparation Method:

  1. Pat scallops dry and season with salt and black pepper
  2. In a hot pan, sear scallops with clarified butter
  3. Flip scallops over in the pan and sear the other side. Add 4 tablespoons of whole butter, thyme, and crushed garlic
  4. Baste the scallops with the flavored butter until scallops have a nice sear on both sides
  5. Cook scallops to medium rare in temperature. Set aside to rest
  6. In a separate pan, sauté patty pan squash, corn, and tomatoes with 2 tablespoons of whole butter
  7. Season with salt, black pepper, and finish with whole butter and a touch of lemon juice
  8. Plate with Pistou (or store-bought pesto) and arrange scallops and vegetables on the plate. Garnish with pea tendrils

Pistou Preparation Method:

  1. In a blender, mix all ingredients and puree to semi-smooth consistency, adjust seasoning with salt