Okay...moving right along. Once all the guests had arrived, our hosts proceeded to give us a presentation complete with pictures explaining what we were eating/cooking (Wild Alaska Weathervane Scallops), and where they came from (Bristol Bay, Alaska). They told us that once the scallops are caught they are flash frozen within the first 4 hours and shipped as is, fresh. I couldn't wait to dig in... Now, due to the size of the store, we did not all get our own cooking stations. Instead, there was one main station where everything was cooked on a Vita-Chef (which you can learn all about from Ana if you stop by the store) in front of the group. This way we could ask questions, get involved and still follow along with the recipes; which by the way, are all created/provided by Ana.
[FIRST COURSE]
Alaskan Scallop sliders & Broccoli Slaw with Vanilla Vinaigrette
Ingredients:
(Scallops)
1/8 C extra virgin olive oil
3 C red onion, thinly sliced
1/8 C balsamic vinegar
16 large Alaska Scallops, patted dry
16 mini-hamburger bun, split
(Broccoli Slaw)
1 bag white cabbage, finely shredded
1 bag broccoli slaw
4 oz craisins
1 C red onion, thin sliced julienne
4 oz gorgonzola OR blue cheese, crumbled
2 ea Ramen noodles, crushed (no flavor packet)
Directions:
Blend mayo and All Spiced Up's Bristol Bay Salmon on rub in bowl; set aside. Heat olive oil over medium heat in a large pan. Stir in onions; cook until softened and caramelized, about 5 minutes. Add balsamic vinegar and simmer one minute. Remove onions from heat and keep warm. Grill or saute' scallops for 2 to 3 minutes per side, until scallops are opaque. Place buns on grill and lightly toast. Place about 2 tbsp onions on the bun bottoms, place scallop on top of onion, put a dollop of mayo blend on top of the scallop, and then top with 1/4 C of broccoli slaw.
*Right around this time, Ana's daughter proceeded to bring around & place on our table a bottle of red and white wine. No need to hit up the bar anymore...libations have become bottomless & communal ;-).
[MAIN COURSE]
Pan - Roasted Alaska Scallops w/ a lemon butter sauce
(There were sides that came with this, but I honestly don't remember what they were because I was so focused on the scallops. They were so fresh! Perfectly tender with a delicate hint of sweetness.)
Ingredients:
1 C dry white wine
Juice 3 lemons
1 t capers
Dash Worcestershire
Dash Hot sauce
1/2 C heavy cream
1/2 lb unsalted butter, cut up, at room temp
1 T finely chopped Italian parsley
1 lb Alaska Scallops
Directions:
Heat a large skillet over high heat. Add wine, lemon juice and Garlic Unleashed. Cook for 3 minutes. Stir in Worcestershire and hot sauce and cook another 3 minutes. Stir in cream and cook for 1 minute. Turn heat to low, whisk in butter little by little and remove from heat while continuing to whisk until all of the butter is incorporated.
Heat 1 or 2 tablespoons of extra virgin olive oil in a heavy, large skillet over medium - high heat. Carefully place the scallops in the skillet, but do not over-crowd. Fry until golden brown, about 2 or 3 minutes. The flip over and sear the other side, another 2 or 3 minutes. Serve with lemon butter sauce poured on tip.
[FINAL COURSE]
Dessert...homemade ice cream cookies.
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| Ana letting me help serve! |
We just had the best time. I can't say enough about All Spiced Up, the scallops, the hostess, and the ridiculous deal. Jacksonville folks, you can purchase the salmon and scallops from Ana at All Spiced Up. And of course, you can get information about cooking classes (their next one is "All About Garlic"), recipes, and products on All Spiced Up's facebook page. If you don't live in the Jacksonville area, fear not, you can still order most of Ana's homemade spices & salts from her website here.
BON APPETIT!
