European Inspired Seafood Dinnner Menu
Dinner Class Menu 1 - Full Recipes
Starter: Pan-Roasted Red Pepper and Tomato Soup
Prep Time: 10 min | Cook Time: 25 min | Serves: 4
Ingredients:
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 roasted red peppers, chopped (jarred or homemade)
- 3 medium tomatoes, chopped
- 2 cups vegetable broth
- 1 tsp balsamic vinegar
- ½ tsp smoked paprika
- Salt & pepper to taste
- Fresh basil, for garnish
Instructions:
- Sauté Aromatics: Heat oil in a pot over medium heat. Add onion and garlic, cooking until soft (3-4 min).
- Simmer Soup: Add red peppers, tomatoes, broth, balsamic vinegar, and paprika. Simmer for 15 minutes.
- Blend & Serve: Use an immersion blender (or regular blender) to puree until smooth. Season to taste and garnish with basil.
Main Dish: Seared Scallops with Lemon Butter Sauce
Prep Time: 10 min | Cook Time: 10 min | Serves: 4
Ingredients:
- 12 large sea scallops, patted dry
- Salt & black pepper to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 clove garlic, minced
- ½ cup dry white wine
- Juice of 1 lemon
- 1 tbsp chopped parsley
Instructions:
- Sear Scallops: Heat olive oil in a skillet over medium-high heat. Sear scallops for 2 minutes per side until golden. Remove and set aside.
- Make Sauce: Reduce heat to medium. Melt butter and sauté garlic for 30 seconds. Add white wine and lemon juice, simmering for 2 minutes.
- Serve: Drizzle sauce over scallops and garnish with parsley.
Side: Creamy Garlic Parmesan Risotto
Prep Time: 5 min | Cook Time: 30 min | Serves: 4
Ingredients:
- 1 tbsp olive oil
- 1 shallot, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 cups warm chicken or vegetable broth
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- Salt & black pepper to taste
Instructions:
- Sauté Shallot & Rice: Heat oil in a pot over medium heat. Add shallot and cook until translucent. Stir in rice and toast for 1 minute.
- Cook Risotto: Add wine and cook until absorbed. Gradually add broth, stirring frequently, until rice is creamy (~20 minutes).
- Finish: Stir in Parmesan, butter, salt, and pepper. Serve warm.
Dessert: Stovetop Vanilla Bean Crème Brûlée
Prep Time: 10 min | Cook Time: 20 min | Chill Time: 30 min | Serves: 4
Ingredients:
- 1 cup heavy cream
- 2 tbsp sugar
- ½ vanilla bean (or 1 tsp vanilla extract)
- 2 egg yolks
- 2 tbsp sugar (for caramelized topping)
Instructions:
- Heat Cream: In a saucepan, warm cream, sugar, and vanilla over medium heat until steaming.
- Temper Egg Yolks: Whisk yolks in a bowl. Slowly pour in warm cream while whisking.
- Cook Custard: Return to saucepan, cook over low heat for 5 minutes, stirring constantly.
- Chill & Serve: Pour into ramekins and chill for 30 minutes in the freezer. Caramelize sugar on top with a torch or hot spoon.