Chef Dan Eaton serves pan-seared sea scallops with an Asian style combination of sauteed Portobello mushrooms, baby bok choy and colorful sliced peppers all tossed with a sesame, soy and ginger dressing.
A classic Italian bread salad, called "Panzanella" is usually made with fresh summer garden vegetables but Chef Dan Eaton makes a winter version with butternut squash and brussel sprouts.
Chef Dan Eaton uses defrosted frozen sweet peas to make a simple pesto and then serves that on top of oven-toasted crostini with sliced smoked ham and dijon mustard. It's a super simple and tasty party appetizer.