Chris Blanchard

Chef Way A cauliflower puree and a drizzle of balsamic reduction accompany tender sautéed scallops.Easy Way Cook bits of cauliflower in the skillet with the scallops, omitting the time-consuming puree. Add a splash of balsamic vinegar at the end of cooking—no reducing necessary. More Scallop Recipes
Chef Way A foamed prosciutto emulsion tops roasted halibut.Easy Way Instead of using prosciutto to make a foam, simply wrap the rich, salty-sweet meat around the fish before roasting. More Fast Fish Recipes
Chef Way Richard Reddington prepares this hash with a chicken jus made from chicken bones, vegetables, white wine and chicken stock, serving slices of bacon alongside.Easy Way Make the chicken hash without the jus and spike it with bits of chopped, meaty bacon. More Egg Recipes
Chef Way Richard Reddington fills homemade ravioli with ricotta, mascarpone, arugula, spinach and Swiss chard, then serves them in a green garlic-and-white wine sauce.Easy Way Toss store-bought orecchiette with arugula and chard (both are tastier than spinach) and make the sauce with scallions instead of green garlic, which can be hard to find. More Pasta Recipes
Lemony Shrimp Salad
Rating: Unrated
Chef Way Richard Reddington tosses butter lettuce and shrimp in a lemony vinaigrette, then tops the dish with a second salad of romaine, tomato, avocado and bacon in a Caesar dressing.Easy Way Combine the best elements of both salads to create one amazing dish. More Salads with Seafood