Talk Food Festival: Ryan Scott

Posted on Jan 28, 2014 10:45am

Chef Ryan Scott, host of "Food Rush" on the Live Well Network, dropped by THE TALK for The Talk Food Festival with a delicious and inexpensive weeknight meal that your family will love! 


Chicken Scaloppine 

Chef Ryan Scott

Yield: 4-6 servings | Time: 15 minutes | Level: Easy


Chicken scaloppine is a classic dish that is light yet so full of flavor. Scaloppine literally means thin, boneless slices of meat sauteed or fried. To make preparation process easier at home, have your local butcher butterfly or pound your meat to a ¼ inch thickness. I prefer the boneless and skinless chicken breast, but chicken thighs are a good way to stretch your dollar.



2 tablespoons olive oil

3 tablespoons butter

1 pound boneless and skinless chicken breasts or thighs, pounded into ¼ inch thickness

1/4 cup flour

2 eggs, lightly beaten

½ cup breadcrumbs

2 tablespoons mixed Italian seasoning (tarragon, oregano, thyme, basil…)

2 tablespoons Parmesan cheese, grated

2 shallots, sliced

1 clove garlic, minced

1 teaspoon capers

½ cup white wine

Juice from half lemon

½ cup chicken broth

¼ cup heavy cream

2 tablespoons fresh flat-leaf parsley, chopped

Salt and freshly ground black pepper



Season chicken with salt and pepper. Combine breadcrumbs, Italian seasoning, and Parmesan cheese together. Dip and cover chicken with flour then egg. Dredge and fully cover chicken cutlets with seasoned breadcrumbs and pat in.

In a large skillet over medium heat, heat olive oil and 1 tablespoon butter. Cook each side of chicken for 2-3 minutes until golden brown and remove from skillet.

Add shallots, garlic, and capers into the same skillet and cook until tender, about 2 minutes, stirring constantly. Deglaze the skillet and stir in wine, lemon juice and chicken broth, making sure to scrape the bottom of skillet and simmer for 2 minutes.

Lower heat to medium low and stir in cream, remaining butter, and parsley. Season with salt and pepper, to taste.


Ryan's Killer Potato Puree 

Chef Ryan Scott

Yield: 4 servings | Time: 25 minutes | Level: Easy


1 pound Russet potatoes, peeled and diced uniformly

¼ cup butter (½ stick)

Salt and freshly ground pepper

Optional seasonings and toppings:

1 tablespoon Ranch powder dressing (optional)

Chives, chopped

Bacon, crumbled

Sour cream or Greek yogurt


Place potatoes with just enough water to cover in a large pot with cold water. Bring to a boil over medium high heat and add salt. Cook potatoes until can be pierced with a fork. Drain potatoes while reserving salt water from pot.

Mash potatoes, ¼ cup reserved salt water, and butter. (Mix in optional Ranch powder dressing at this point) Add more reserved boiled water if not creamy enough to desired consistency. Season with salt and pepper, to taste. Sprinkle desired optional garnishes on top.

Roasted Parmesan Brussel Sprouts 

Chef Ryan Scott

Yield: 4 servings | Time: 25 minutes | Level: Easy


- For Parmesan Vinaigrette:

½ cup grated Parmesan cheese

2 cloves garlic, microplaned

1 teaspoon Worcestershire sauce

¼ cup + 1 teaspoon champagne vinegar

2 tablespoons freshly squeezed lemon juice

2 ¼ teaspoons Dijon mustard

1 ½ teaspoons coarse salt

½ teaspoon freshly ground black pepper

½ cup soy bean oil

¼ cup olive oil

- For Brussel Sprouts:

1 pound brussel sprouts

Salt and freshly ground black pepper


Preheat oven to 400 degrees F.

- For Parmesan Vinaigrette:

Combine Parmesan, garlic, Worcestershire, vinegar, lemon juice, mustard, salt, and pepper in a blender 30 seconds. With blender running, slowly add both oils and emulsify. Dressing can be stored, refrigerated, in an airtight container for up to 2 days.

- For brussel sprouts:

Wash brussel sprouts, trim ends, and halve any large pieces. Toss brussel sprouts Parmesan vinaigrette and spread evenly onto a foil lined baking sheet. Bake for 15-20 minutes or until a fork can pierce through. Remove from oven. Season with salt and pepper, to taste. Serve warm or cool, the longer it sits and marinates, the better the flavor of the Parmesan vinaigrette will come through with each bite.


Citrus Bean Salad with Goat Cheese and Avocado Puree

Chef Ryan Scott

Yield: 4 servings | Time: 10 minutes | Level: Easy



- For Salad:

1 pound blue lake beans

2 avocados

2 teaspoons lemon juice

¼ cup goat cheese, crumbled

1 cup watecress

- For Lemon Dijon Vinaigrette:

½ cup lemon juice

½ cup white wine vinegar

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ cup Dijon mustard

1 garlic clove, grated

4 cups extra virgin olive oil


- For Lemon Dijon Vinaigrette:

Blend lemon juice to garlic in a blender until smooth. With blender still running, slowly add olive oil until emulsified.

- For Salad:

De-pit and scoop out avocado and into a mixing bowl. Mash avocado with the pits and lemon juice until slightly chunky or smooth. Season with salt and pepper, to taste.

Julienne beans with a bias cut into ⅛ inch slices. Toss with ¼ cup lemon dijon vinaigrette.

To assemble salad, spread an even layer of avocado on bottom of plate, top with beans and watercress. Sprinkle with goat cheese. Drizzle with more lemon dijon vinaigrette.

Pear Anise Martini with Burnt Orange Wedge

Chef Ryan Scott

Time: 30 minutes | Level: Easy



1 quart water

1 ⅓ cup sugar

3 star anise

4 Bosc pears; peeled, cored, and quartered

½ inch orange wedges




- For Pear Puree:

In a large saucepan over medium heat, heat the water, sugar, and anise until sugar has dissolved.  Keep the liquid at a very low boil and simmer the pears until cooked through, 15 to 25 minutes. Remove from heat and let the pears cool in their liquid, letting the flavors infuse. Remove anise from liquid and place pear and liquid in a blender. Blend until smooth. Store in airtight mason jars in the refrigerator for weeks.

- For Burnt Orange Wedges:

Cover orange wedges with sugar. Grill on a griddle over high heat until charred.

- For Martini:

Pour 1 part pear puree and 2 parts vodka in a mixer with ice. Shake until well combined.

Rub rim of a martini with a burnt orange wedge and dip in sugar. Pour pear martini into glass and garnish rim with another new burnt orange wedge.

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