Sunday, July 27, 2014 on the Global Edmonton Morning News

Steve Makris is back with Tech Talk. This week he’s talking about two ultra high-tech smart phones.

CAVALIA – Odysseo, Cavalia’s new larger-than-life theatrical production, marries the equestrian arts, stage arts and high-tech theatrical effects at never-before-seen levels. Tom speaks with the show’s artistic director and choreographer, Darren Charles.

COOKING SEGMENT – Sorrentino’s restaurant group has been a part of the culinary landscape in Edmonton for 35 years. Corporate Chef Chris Hrynk stops by to prepare a few delicious beverages and quick summer scallops.

Nutella Milkshake

1 cup ice
2 scoops chocolate or chocolate hazelnut gelato
1/2 cup milk or cereal cream
1 tablespoon of nutella
1 tablespoon of Chocolate sauce

Blend in a blender on “puree” for 2 minutes and serve with or without ice cream

Mango Granita

1 cup fresh mango – chopped
1/2 cup mango puree- frozen
1 cup ice
1 tablespoon vanilla syrup

Variation- add fresh berries- raspberries and blueberries are in season right now

Quick Summer Scallops

8 Digby bay scallops- connectors removed
1/2 cup arugula
1 orange – zested and juiced
1 lemon- zested and juiced
1 tbsp. – honey
1 shallot
1 tbsp. grapeseed oil
6 slices cucumber
TT- salt, pepper, chilies, oregano
1 tbsp. roasted red pepper- chopped
1 tbsp. parsley- chopped

• Use paper towel to blot -dry the scallops
• Salt lightly
• Heat a pan over medium heat and add oil
• Place scallops in pan and sear until caramelized (1 min each side)
• Remove from pan and set aside
• Add shallot and chilies to pan and bring to a sizzle
• Add juice and zest of orange and lemon to pan and bring to a boil
• Reduce by half and season with salt, pepper, parsley and oregano
• Remove from heat and add honey
• Arrange scallops on cucumber slices (on a platter)
• Spoon sauce over top
• Finish with arugula leaves and serve immediately