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Article: European Inspired Seafood Dinnner Menu

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:

  1. Sauté Aromatics: Heat oil in a pot over medium heat. Add onion and garlic, cooking until soft (3-4 min).
  2. Simmer Soup: Add red peppers, tomatoes, broth, balsamic vinegar, and paprika. Simmer for 15 minutes.
  3. 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:

  1. 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.
  2. Make Sauce: Reduce heat to medium. Melt butter and sauté garlic for 30 seconds. Add white wine and lemon juice, simmering for 2 minutes.
  3. 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:

  1. 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.
  2. Cook Risotto: Add wine and cook until absorbed. Gradually add broth, stirring frequently, until rice is creamy (~20 minutes).
  3. 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:

  1. Heat Cream: In a saucepan, warm cream, sugar, and vanilla over medium heat until steaming.
  2. Temper Egg Yolks: Whisk yolks in a bowl. Slowly pour in warm cream while whisking.
  3. Cook Custard: Return to saucepan, cook over low heat for 5 minutes, stirring constantly.
  4. Chill & Serve: Pour into ramekins and chill for 30 minutes in the freezer. Caramelize sugar on top with a torch or hot spoon.

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