Hands-on cooking class

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Seared Scallops

seared scallops
pan sear for 1.5 minutes on each side.
Crispy and seared perfectly brown
pair scallops with basic hummus and fennel salad

The rule of thumb for cooking scallops is no longer more than one and half minutes per side and flip for the same amount of time.

Seared Scallops

1.5 lbs. jumbo sea scallops (*make sure that you buy 'dry-packed' scallops, check with your fish monger to be sure!)

olive oil, for cooking and garnishing

Remove the tough side muscle on each scallop (if present) and discard. Ensure the scallops are completely dry prior to searing, or they won't brown properly. Pat them dry with paper towels. Season the scallops on both sides with salt and pepper. Heat a large non-stick sauté pan over medium-high heat. Add a tablespoon or so of olive oil to the pan. Once the oil is hot, add the scallops to the pan, setting them apart so they are not touching each other (depending on the size of your pan, you may need to do this in batches). Sear the scallops for 1.5 to 2 minutes on each side (adjust based on the size of your scallops) until they have roughly a 1/4-inch golden crust on each side and they are still lightly translucent in center. Set aside on a plate, and toss the fennel salad.