Chefs join in 'Sip For The Sea' to help New York Aquarium

NEW YORK -- 'Sip For The Sea' is an event that brings the city's top chefs together to help raise money for the Wildlife Conservation Society's New York Aquarium.

All proceeds from the event at the Central Park Zoo will support the WCS New York Aquarium and WCS's commitment to marine conservation locally and around the world.

The eco-friendly event Wednesday, Sept. 16 at 6:30 p.m. will feature wines from Jekel Vineyards and sustainable food selections from New York City's top restaurants.

With many fish species facing serious threats such as over-fishing, sustainable seafood options help ensure the longevity of diverse and healthy ocean ecosystems around the world. Sip for the Sea attendees will learn about marine conservation in the waters around New York and see some of the Central Park Zoo's amazing animals, including California sea lions.

Chefs from the following restaurants will be dishing up dinner at Sip for the Sea 2015:

* Almond

* Asellina

* Atlantic Grill Lincoln Center

* Casa Mono

* Clement at The Peninsula

* Crave.It

* Davio's Manhattan

* Esca

* Hudson Market Bistro at Sheraton NYC

* Hundred Acres

* Luke's Lobster

* Monument Lane

* Ocean Grill

* Sirio Ristorante

* Tavern on the Green

* Thalassa Restaurant

* Union Square Events

* The Wayfarer

Tickets are available at www.wcs.org/sipforthesea

Hashtag for the event: #sipforsea.

One of the chefs, John Stevenson from Tavern on the Green, joined us on Eyewitness News Sunday Morning to make his Long Island Beach Scallops.

Recipe for Long Beach Island Scallops

Cauliflower Puree, Golden Raisins, Brown Butter

Scallops 3ea (from Viking Village in Barnegat, NJ; LBI)

Clarified Butter (as needed)

Cauliflower (florets) 3oz

Heavy Cream 2 fl oz

Salt, Kosher

Black Peppercorn, ground

Golden Raisins 1oz

Butter 1oz

Chervil, picked 3ea

Maldon Sea Salt (to taste)

1)Cook cauliflower in heavy cream, season with salt and pepper, puree until smooth.

2)Clean scallops, pan sear with clarified butter, until golden brown, baste until cooked.

3)Add whole butter and cook until brown, add golden raisins

4)Spoon cauliflower puree onto plate, arrange scallops, sauce with brown butter-raisin mixture. Garnish with chervil and sea salt to taste.