Lunchbreak: Scallops with tomato basil sauce, prepared by chef Trevor Teich and details about the Easterseals event, The Modern Classic

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Chef Trevor Teich

327 N. Bell Avenue
(773) 856-3113

The Modern Classic: Presented by Easterseals
Wednesday, August 24
6:30 p.m. – 9:00 p.m.
Morgan Manufacturing
401 N. Morgan Street

For more information:

Scallop, Cucumber and Olives with Tomato Basil Nage

4 U10 scallops (10 or fewer to the pound)
smoked maldon salt
1 english cucumber sliced on mandolin
1/2 cup black olives seeded and halved
5 vine ripe tomatoes
1/4 cup fresh basil
1 Tablespoon red wine vinegar
1 teaspoon salt
1/2 cup of heavy cream
4 Tablespoons of cold butter
fresh dill

Slice half of the cucumber into thin slices on the mandolin or with a shape knife. Slice the other half lengthwise into thin strips. Season with smoked salt and set aside. Cut the olive into slices and quarters and set aside. Core the tomatoes and cut into quarters. Place the tomatoes, vinegar, sugar, and basil into a blender and blend on high speed until fully blended. Strain through a fine strainer into a pot, and reduce once medium heat by half. Add the cream and reduce by half again. Whisk in the cold butter one tablespoon at a time until smooth. Season with plain salt and reserve warm. Pat the scallops dry. Heat a pan with olive oil until smoking hot. Place the scallops flat side down and sear for two minutes without moving. Turn the scallops over and sear on the other side for one minute. Season with maldon salt. Arrange the sliced cucumbers, olives, and dill on each plate. Place two tablespoons of sauce in the middle of each plate and top with scallop.

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