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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.
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.
Embark on a culinary journey with our Cordon-Bleu trained Chef Owner Kathryn Joel, as she unveils the secrets behind preparing French Onion Soup as well as France's savoury Cake Salé. Access our complimentary on-demand class for beef stock preparation before joining us to master how to combine it with slowly caramelized onions, topped with gooey melted cheese. Take a 30-minute aperitif break as your creations simmer and bake. Elevate your culinary skills with an authentic taste of French cuisine, all from the comfort of your home kitchen.
Embark on a vibrant culinary journey this Easter Sunday with Chef Owner Kathryn Joel's exclusive online cooking class, featuring the enticing flavours of Moroccan cuisine. Join Kathryn in creating a luscious Tagine of Lamb with Prunes and Almonds, accompanied by a perfectly paired Pomegranate Couscous. As your main course simmers, learn to prepare a Harissa-infused Carrot Dip, using your own homemade Harissa to elevate the dip's spiciness and depth. To complement the dip, you'll also assemble a refreshing Beetroot, Orange & Walnut Salad. Unveil the secrets of Moroccan culinary magic from the comfort of your kitchen, ensuring that your Sunday meal becomes a truly unforgettable and flavourful celebration.
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