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

The LG G3 is made for one handed use with rear buttons and smart typing.
The LG G3 is made for one handed use with rear buttons and smart typing. provided

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

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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