Marshall O
St Louis Park
Minnesota
United States
About Marshall
Member since Jun 22, 2007
Marshall O'Brien has been an interactive chef in the Twin Cities metro area, Minnesota, for over 6 years. He earned his BA in Communication and Psychology from the University of Minnesota, and his culinary degree from Hennepin Technical College in Minnesota. An avid traveler, he has eaten and studied his way throughout Southeast Asia and Turkey. A skilled public speaker, Marshall has presented to a variety of groups; from human resource managers, to festival on-lookers, and ranging in audience sizes from six to over three hundred people. www.inhousegourmet.com www.teambuildingthatcooks.com
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How about roasting the squash, instead of sauting it? that would add another dimension to the flavor.
Try this scallop dish -
Basil Stuffed Jumbo Scallops
Serves 6
6 U-10 scallops, clean, sweet smelling, muscle removed on the side
6 thin slices of fresh plump red tomato
3 tsp fresh basil, thinly sliced
2-3 tsp grated parmesean
Olive oil
Kosher or sea salt
Fresh ground pepper
Favorite hard crusted bread if desired…
Take the scallops, insert a knife in the side, and make a pocket.
Combine basil, a glob of olive oil, and parmesan. Stuff the scallop with about ½ tsp, and a slice of tomato. Season with salt, pepper and a couple drops of olive oil.
In a hot pan, sear scallops until the tops and bottoms are golden, and the scallop is firm, but tender. A couple minutes should do it, but make sure not to over cook it, as the scallop should be opaque, creamy looking, with a firm, and tender texture. Drizzle a little of the pan juices on your stuffed scallop, and enjoy!
Two Halibut dishes to consider:
Grilled halibut with an avocado tomato cilantro salsa,
OR and this one is super cool -
Halibut that is stuffed with a wilted chard, fresh salmon mixture.
I just made these up, so I don't have a recipe set in stone yet, but if it sounds good, drop me an email and I can put something together for you.
what about mincing everything up, then making a paste out of it, incorporating it with the tomoato paste?
Marshall