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1. Preheat oven to 350 degrees.
2. Dice butternut squash into medium sized cubes.
3. Toss squash cubes in nutmeg, salt, black pepper, and olive oil.
4. Spread squash onto baking sheet.
5. Toss asparagus in red pepper, salt, and olive oil.
6. Put asparagus on baking sheet and put baking sheet in oven for around 40 minutes, or when squash and asparagus is tender.
7. Heat oil in a pan to a medium heat.
8. in a small bowl, combine salt and Parmigiano Reggiano.
9. Make sure that scallops are dry by dabbing with paper towel. Coat each side of the scallop with Parmigiano Reggiano and salt mixture.
10. Sear each side of the scallops until Parmesan is crispy and scallop is toasted, then remove
11. While the heat is on, place a small slice of kale in the hot oil, and remove once crispy.
12. Once the vegetables are ready, put the roasted squash cubes in a blender, with stock and cream, and blend till smooth.
13. Plate and serve! I went with a quenelle of puree.

About Chef Andrew Shi

My name is Andrew - I am a college student at Georgia Tech. As a college student, finding time to cook a delicious meal is difficult, between classes, extracurriculars, and other priorities. But sometimes, taking the time to think through a delicious meal and execute it is super fun! I have always had an affinity for food, and as I have lived on my own, cooking delicious and healthy food for myself has been more and more of a priority. I love to explore different cuisines and try new recipes.


Crispy Parmigiano Reggiano Crusted Scallops with Roasted Vegetable Bliss

    • 15m

    • 1h

    • 500

    • 1



5 medium sized scallops
6 oz shredded Parmigiano Reggiano
1 large butternut squash
1 bunch asparagus
1/4 cup heavy cream
1/4 cup vegetable stock
1 leaf kale

1 tsp nutmeg
1 tsp black pepper
1 tsp red pepper flakes
1 tsp maple syrup

olive oil to taste
salt to taste


This was completely my idea :)


I am only 20 - no pairings for me ;)