cooking class at alma international school of italian cuisine
Pictured above is the star ingredient in Scallop Ginger Salad which I was assigned to make today during cooking class at Alma Scuola Internazionale di Cucina in Colorno, Italy.
The hands-on class covered five courses with each of my fellow food writer / travel companions and I executing one (or three) dishes to create an Italian meal.
Dinner started with salad, which was followed by creamy mushroom tagliatelle, veal with seared foie gras and spinach, and came to a close with a refreshing celery granita and amaretti ice cream with peaches. I was lucky to get the most straightforward dish, which was a challenge for me, still, considering that I’d never seen a scallop in its shell before.
I learned you have to remove the orange colored roe (scallop babies) and the milky white connective muscle from each before they can be cooked.
The scallops were served on a bed of curly endive topped with Asian pickled ginger and pink peppercorns.
I was so pumped about learning to cook scallops that I forgot to take a photo of the dish.