August 30: Lunchbreak - Scallop Ceviche with Summer Zucchini and Caviar

Arts and CultureMagnificent MileTruRestaurantsDining and DrinkingCookingWGN
  • Tru
  • 676 N. St. Clair
  • Chicago
  • www.trurestaurant.com
  • The Magnificent Mile Shopping Festival
  • Through September 8
  • www.themagnificentmile.com
  • Other highlights:
  • In-Fashion: The Magnificent Mile Shopping Festival is the nation's first such event, and culinary is one of the categories being highlighted during the festival. It runs through September 8th.
  • Many exceptional restaurants offer specials or demonstrations & tastings throughout the week
  • For every $100 spent on The Magnificent Mile, visitors can redeem their receipt for one entry to The Magnificent Sweepstakes.
  • The 52 Weeks of Dining prize, which treats one lucky winner to dinner for four every week of the year at restaurants including Tru.
  • For details and schedules, visit www.themagnificentmile.com
  • Chef will discuss why caviar is always 'in fashion' and how to choose caviar (and what to use for this recipe when you don't want to break the bank, yet still be fashionable and wonderful).
  • B-ROLL AND OR VIDEO? (PLEASE SEND US CLIPS, VIDEO LINKS OF ANY KIND PLEASE)

  • Scallop Ceviche with Summer Squash and Caviar
  • Executive Chef Anthony Martin
  • Serves 4
  • Ingredients:
  • 1 summer squash, sliced into 1/8-inch slices
  • 2 Tablespoons olive oil
  • pinch of salt
  • pinch of pepper
  • pinch of spicy chili flakes
  • 5 ounces fresh, large scallops, diced into 1/4-inch pieces
  • 2 teaspoons chives, finely chopped
  • 2 teaspoons lime juice
  • pinch of pink peppercorn shells
  • pinch of fleur de sel
  • 1 ounce caviar
  • Directions:
  • Marinate the summer squash in half the olive oil, salt pepper and chili flakes for half hour. In a sauté pan, sear one side of squash slices and put aside in refrigerator to cool. In a mixing bowl combine scallops, chives, lime juice, peppercorn shells, remaining olive oil and fleur de sel. Let stand for 5 minutes. To plate, lay a bed of summer squash on a flat plate, top with a mound of ceviche, then garnish with generous serving of caviar.
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