We frequently work with Top of the Square Catering and find the food and service to be exceptional. From artist hospitality to small receptions to opening night galas, there is nothing that Milton and his team can't handle.

-Michael Harrington
New York University



Pink Lentil Crusted Scallop


Yield: 4 Servings


  • 4 each, scallops, muscle off, u10
  • 1/2 cup pink lentils, ground fine
  • Salt and pepper to taste

Pickled Red Onion and Radish

  • 1 cup red wine
  • 1 tablespoon mustard seed
  • 1 tablespoon caraway seed
  • 1 tablespoon fennel seed
  • 1 tablespoon whole black peppercorns
  • 1/2 cup sugar
  • 1 red onion, thinly sliced
  • 3 radishes, thinly sliced on mandoline

Tomato Ice

  • 3 tomatoes, very ripe
  • 1/4 sheet gelatin

Sun-Dried Tomato Oil

  • 1 cup sun-dried tomatoes, re-hydrated
  • 1/2 bunch basil
  • 1 1/2 cups extra virgin olive oil
  • Salt and pepper to taste


Pink Lentil Crusted Scallop: Season scallops, crust 1 side of scallop with lentils and pan sear both sides, cook to medium. Reserve.

Pickled Red Onion and Radish: Combine all ingredients except onion and radish into a sauce pot and bring to a boil. Pour onto onion and radish in separate containers. Let cool and reserve. 

Tomato Ice: Chopped tomatoes and place in cheese cloth and let drip onto another pan overnight. Reserve water. Take tomato pulp and puree until smooth and strain through cheese cloth. Combine both liquids and bring to a boil, and season. Soften gelatin and add to liquid. Place into a hotel pan and let liquid set. Shave off jello as needed for garnish. 

Sun-Dried Tomato Oil:Squeeze out all liquid from tomatoes, add basil and olive oil and puree until very smooth. Season and strain oil through cheese cloth and reserve oil. Place in squeeze bottle, reserve.


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