A Mother’s Day Delight from Chef Luca Corazzina

Mom’s the word this Sunday. And we’re not staying mum about great ways to celebrate the holiday.

Particularly when it comes to Mother’s Day at 312 Chicago restaurant. Its Festa della Mamma menu features dishes that nod to Executive Chef Luca Corazzina’s (above) Italian family and upbringing.

One item in particular – a scallops and asparagus purée – stands out. “I chose this dish because for every special holiday, my dad and I would drive out to Venice – about 40 minutes away from Padova, my hometown – to pick out the best scallops coming from the Mediterranean Sea,” explains Chef Corazzina. “We would bring them home and couldn’t wait for my mom to prepare them in many different ways. This recipe is very memorable for me growing up in Italy and eating the best fresh fish available.”

If you can’t make it to the restaurant, follow this recipe for a home-cooked meal that only – make that especially – a mother could love. Bon appétit!

Capesante e Asparagi
(Scallops and Asparagus Purée)

Ingredients
¼ cup green asparagus (chopped)
¼ cup vegetable stock
4 jumbo dry sea scallops
4 stalks of white asparagus (blanched)
6 cherry tomatoes (cut in half)
3 oz. oyster mushrooms
1 pinch salt
1 pinch black pepper
1 oz. organic olive oil
1 pinch chopped Italian parsley

1.     In a small saucepan, boil the green chopped asparagus with the vegetable stock. Season with salt and pepper. Boil for about five minutes or until the asparagus are soft. Puree the mix and put it on the side.

2.     In a medium size sauté pan, heat a slash of olive oil. Add the scallops and cook at high heat on one side until nice and brown.

3.     Flip the scallops over and add the cut white asparagus, tomatoes, and mushrooms. Season with salt and pepper.

4.     Sauté for a couple of minutes and add parsley and a touch of olive oil. Finally, plate everything by putting the asparagus purée on a dish and the scallops around it. Add the vegetables in the center and enjoy.

312 Chicago is located at 136 N. LaSalle Street in Chicago (312-696-2420 or 312chicago.com)

Photo of Chef Corazzina: Cris Molina