@vendador: When we get the chance to bring in whole scallops, we use all of it. The skirts are turned into a stock and make the base of our “sauce Americaine”. As pork and shellfish make such an awesome pairing, we sweat bacon, shallot and carrots until carmalized. Then we add tomato paste, replete pepper until toasted and deglaze with white wine. Once reduced to sec we add our stock and toasted tomato sauce and cook for 30 min, low and slow and blend to a smooth and butter sauce. Building these layers of flavors is crucial when you are presenting only a few items on a plate. It takes so much time but it’s so worth it. #privatechef #privatedining #scallops #chicagoevents #finedining

Chef Francis Pascal

Open In TikTok:

Region: VN

Wednesday 26 August 2026 15:06:11 GMT