J – Chef Constance is in charge!
Chef Constance is petite and charming, as one would expect. She also lets you know very quickly that this kitchen is her domain. I liked that. This was the French techniques cooking class I just happened to fall into at Cookin’ With Class. Sometimes, being late … and really polite … has its benefits.
That morning, we went to the Les Halles de Montmartre market district and returned with arm-loads of beautiful ingredients. The day was shaping up nicely.
My original plan for this post was to share everything. Of course. I am nothing, if not ambitious. Upon reflection, it’s time to regroup. First, the post would be way too long. Or, I wouldn’t tell you much about the dishes. Neither is a good idea.
So, I’m sharing one of the star dishes. I’ll try to give you a sense of being there.
Like all good chefs, Constance pretty much started everything at the same time. Beginning with the longer-prep-time dishes. You’d never get done otherwise.
That said, she did a wonderful job of focusing on the key parts of each dish. Everyone participated. As the dishes came together, we all focused on the finishing touches.
This dish, Seared Scallops and Brussels Sprouts on Field Greens with Lemon Butter Sauce, sounds complex. It’s not. When you are prepared, mis en place, everything flows easily. Order and timing are everything.
| Seared Scallops and Brussels Sprouts on Field Greens with Lemon Butter Sauce |
- 3 scallops per person, shelled and cleaned
- ½ tsp canola oil per serving
- ½ tsp butter per serving
- Salt and pepper to taste
- 3 Brussels Sprouts per person, smaller the better (recipe below)
- ⅓ cup field greens, per serving
- 2 to 3 Tbsp lemon butter sauce, per serving (recipe below)
- 1 flat-shaved sliver per scallop, Compte cheese
- 3 Brussels Sprouts per person, smaller the better
- ½ tsp canola oil per serving
- ½ tsp butter per serving
- Salt and pepper to taste
- 1 cup cream
- 1 lemon, juice
- 1 lemon, zest
- Cold butter, cut into cubes
- Salt and pepper to taste
- Warm cream with the lemon juice. Whisk until thick.
- Add cold butter, one cube at a time until you get the right texture. It coats the back of the spoon (a light, creamy constancy.)
- Add zest at the very end.
- Salt and pepper to taste.
- Keep warm on very low heat.
- Trim Brussels Sprout ends and remove loose leaves. Cut in half through stem end.
- Blanche in boiling, salted water for about 1½ minutes. Stop cooking in an ice water bath.
- In a medium bowl, combine sprouts, oil, salt and pepper. Mix.
- Heat a saute pan on medium high. Place sprouts cut-side-down. Cook until golden.
- Add butter and flip sprouts. Stir to coat. Cook until done. Fork-tender but not soft.
- Remove from pan and keep warm.
- Heat a saute pan on medium high. Add canola oil and heat.
- Salt and pepper scallops lightly on one side.
- Place scallops seasoned-side-down and move to prevent sticking.
- Sear until scallops turn golden on one side.
- Flip scallops and add butter. Mix lightly. Cook until done. Do not overcook. Scallops are best when soft in the middle.
- Long, rectangular plates work best, if you have them.
- Place a field green serving down the center of each plate.
- Place scallops in a row down the center of the greens.
- Arrange Brussels Sprouts around each scallop
- Drizzle lemon sauce over and around each scallop
- Top each scallop with a single shaving of Compte cheese.
- Serve immediately.
- Enjoy!
This dish was over-the-top good. I loved everything about my experience at Cookin’ With Class.
Consider adding this class to your next Paris trip … or, better yet, just go to Paris for cooking lessons. Fun!
Adapted from a recipe by Chef Constance Deledalle, Cookin’ With Class, Paris.