By McCormick & Schmick’s Seafood Restaurant Executive Chef Christian

Mayrhofer

Servings: 4

Pumpkin Bisque Ingredients:

1 pumpkin, peeled, seeded, and

small diced

1 vidalia onion, diced

2 tablespoons unsalted butter

1 teaspoon garlic, minced

2 quarts vegetable or shrimp stock

1 cup dry white wine

Pinch ground Allspice

1 cup heavy cream

Salt and pepper to taste

Directions:

1.         Saute pumpkin, onion, and garlic in butter over medium heat, until onions appear translucent.

2.         Deglaze with wine and stock. Simmer for 30 minutes, or until pumpkin is soft.

3.         Transfer into a blender, and blend on high until frothy. Transfer mixture to a skillet, add heavy cream, and season to taste. Reduce by one third.

Pumpkin Apple Sauté Ingredients:

1 teaspoon unsalted butter

1 teaspoon garlic, minced

1 teaspoon shallots, minced

½ pumpkin, peeled, seeded, diced, and blanched

2 Fuji apples, peeled, seeded, and diced the same size as pumpkin

1 tablespoon chopped chives

Salt and pepper to taste

Directions:

1.         Melt butter in a skillet. Add shallots and garlic, saute until soft over medium heat.

2.         Add pumpkin and apples to pan, saute until hot. Season to taste and finish with chives.

Fried Sage Leaves Ingredients:

4 sage fresh sage leaves

1 egg

1 cup flour

1 cup panko bread crumbs

Directions:

1.         Pick the leaves from the stems and bread with flour, then egg, then panko.

2.         Deep fry in 375˚ oil until golden brown.

Pan-Seared Diver Scallops Ingredients:

4 U-10 diver scallops

2 tablespoons oil

Salt and pepper to taste

Directions:

Preheat nonstick skillet. Add oil and sear the seasoned scallops on both sides until preferred doneness.

McCormick & Schmick’s Seafood Restaurant, Piatt Place, 301 Fifth Ave., Downtown. 412.201.6992. SouthSide Works, 2667 Sidney St., South Side. 412.432.3260.

www.mccormickandschmicks.com