Before leaving for all of our holiday travel, the bf and I took a cooking class at the Cambridge School of Culinary Arts (my gift to him this Christmas!). The class was a couples’ cooking class that focused on putting together a holiday meal. Each couple volunteered to make a course for the dinner – bf and I chose the seared scallops with beurre blanc, which came out wonderfully. Bf seared the scallops while I made the sauce (basically a reduction of wine, shallots, and lemon – and lots of butter whisked in!).
The whole menu included roast veal with caramelized fennel in a fig port reduction, whipped parsnips, apple and sweet potato gratin, green beans, saffron risotto, and of course our scallops! Absolutely splendid with a glass of wine.
The Cambridge School of Culinary Arts
2020 Massachusetts Avenue