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Park's Edge

Chef Jorge Pacheco demonstrates how simple scallops can be

is known for, well, being on the edge of the park (right off the Freedom Park Trail to be exact). But there’s more to this hidden gem than that. The $10 bottomless mimosas and yummy brunch options draw a crowd during the weekend, but during the week nights, it’s the intimate, neighborhood vibe and classic entrees like Seared Seabass and Grilled Filet Monte Carlo (stuffed with crab meat) that bring in discerning diners.

To go with Park’s Edge seafood-driven menu, we asked Chef Jorge Pacheco to whip up a coastal dish that’s easy, delicious and perfect for the summer. Try his Pan-seared Scallops with Kalamata and Mushroom Salsa and Red Onion Ragu for yourself. You won’t be sorry. 

Pan-seared Scallops with Kalamata and Mushroom Salsa and Red Onion Ragu
Serves: 2-3
Prep/cook time: 20 minutes or less

Scallops
You’ll need:
6-8 large scallops (Pacheco recommends Dekalb Farmers Market)
Salt and pepper
2 tbsp. olive oil

Season scallops with salt and pepper. Heat the olive oil on the stovetop until the pan is piping hot. Place the first scallop in the pan at 12 o’clock, the next one at 1 o’clock and so on. Sear scallops for 1.5 minutes on each side until they are golden brown. Remove scallops from heat and place on paper towel on a plate.

Kalamata and Mushroom Salsa
You’ll need:
½ c. onions, finely chopped
3 garlic cloves, diced
2 Roma tomatoes, diced
8 Kalamata olives, sliced
4 cremini mushrooms, sliced
2 tbsp. olive oil

Heat a pan with olive oil. Sautée onions and garlic first, then fold in mushrooms. Stir mixture, then fold in tomatoes. Let everything cook together for no longer than 2 minutes, then add in olives and let the ingredients meld together for 30 seconds or so. Remove from heat and spoon salsa into a bowl (straining optional).

Red Onion Ragu
You’ll need:
1 whole red onion, julienned
6 fresh strawberries
1 tbsp. honey
½ c. balsamic reduction
1 tbsp. olive oil (or use cooking spray)

Heat the pan. Sautee onions until translucent. Add in balsamic reduction and let it come to a boil. Turn off heat and fold in strawberries and honey. Spoon the mixture into a bowl.

To serve dish: Spoon the salsa on a plate, place scallops on top, then top with the ragu. Add a simple vegetable like blanched or butter poached asparagus if you’d like.

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