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April 6, 2022 6:00 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
We're excited to welcome Chef Spencer Thompson back to our studio for his newest class on Pan-Seared Scallops with Sauce Aigre-Douce. Spencer's Scallops are an all-time favourite at The Marc restaurant here in Edmonton, and we're delighted to have him on hand to share his pro tips on how to perfectly sear scallops to serve with this fragrant "sweet and sour" sauce. Together with Spencer you'll also prepare a Celeriac Purée and Roasted Pears, Carrots & Butternut Squash to serve with your scallops, then finish your plate with (optional) Crispy Pancetta and peppery Greens.
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4 large or 6 medium scallops per person, butter, whipping cream, apple cider vinegar, maple syrup, vadouvan or madras curry powder, white wine, honey, olive oil, canola oil, pancetta, celery root(celeriac, or substitute parsnips), green pears, brussels sprouts, carrots, butternut squash, shallots, Arugula or watercress or another peppery green for garnish
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel in person for a fabulous night of finger foods! Guaranteed to elevate your party menus this holiday season, you'll learn to prepare a full menu of party bites including Blinis with Smoked Salmon & Crème Fraiche, Beef Tartare on Crostini with Fried Quail's Eggs, Puff Pastry Palmiers (both savoury and sweet), Scallop Ceviche Spoons, Buttermilk Corn Cakes with Chipotle Shrimp, Peking Duck Breast Pancakes, Pressed Flamed Sushi and Bourbon Chocolate Truffles. Then since we're celebrating the holidays we'll be including some delicious sparkling wine pairings introduced by WSET wine educator Cheata Nao, to complement your canapés (non-alcoholic alternatives are available on request).
Join Kathryn Joel for her online class and you'll learn how to French trim, herb crust and roast a Rack of Lamb to medium rare perfection. Ideal for a date night or a celebratory or festive meal, we'll serve our lamb with thyme scented Smashed Celeriac and Pan Seared Brussels Sprouts too.
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