08.22.17

WGN-TV Lunchbreak

Lunchbreak: Tomato and basil caprese and wood oven baked sea scallops, prepared by Grand Geneva Resort and Spa chef Jason Poole

Jason Poole, Executive Chef

Ristoranté Brissago

Grand Geneva Resort and Spa
7036 Grand Geneva Way
Lake Geneva, WI
(800) 558-3417
www.grandgeneva.com/

Tomato and Basil Caprese

Ingredients:
6 heirloom tomatoes
6 buffalo mozzarella
6 basil leaves
1 teaspoon of balsamic vinegar
1 teaspoon of extra virgin olive Oil
Fleur De Sel
fresh cracked pepper

Directions:
Cut tomatoes according to individual sizes. Cut mozzarella in half. Gently fold tomatoes and basil leaves with oil and season with salt and pepper. Arrange in center of plate and place mozzarella in middle, season mozzarella, and drizzle balsamic

Wood Oven Baked Sea Scallops

Ingredients:
6 ounces of sea scallops (fresh and cleaned)
1 teaspoon of garlic
6 pieces of cippolini onions quartered
2 ounces of White Wine
1 ounce of Parmesan cheese
half of a fresh squeezed lemon
2 oregano sprigs
1 ounce of butter

Directions:

Place oil into the pan, add onions and garlic and caramelize. Add sea scallops, season with salt and pepper, and brown on both sides.  Once scallops are browned, add lemon juice and white wine and reduce by 2/3rds.  Finish dish with cheese, butter and herbs. The cheese and butter will thicken the sauce in the dish.

View segment here.



 
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