January 21st: Scallop Class w/ Downeast Dayboat
January 21st: Scallop Class w/ Downeast Dayboat
1/21 at 7pm EST: Learn how to make a Thai-inspired scallop crudo and seared scallops with onion jam in this class taught by Togue from Downeast Dayboat and Chris from Lanyap Cookery!
In early 2022, I discovered the best scallops that I have ever tasted. I ordered them from Downeast Dayboat, and when the fresh scallops arrived they had been caught only two days earlier. I immediately ate two scallops raw. The first one I didn’t salt. It was great. The second one, I put a little kosher salt on, and it was amazing. Then I seared eight or nine scallops for an amazing lunch. I vacuum sealed and froze the rest. I defrosted them for my birthday meal and chef Tom whipped up a tostada with charred vegetables, aji amarillo, and scallop ceviche. I don’t want to gloss over the fact that these are the freshest scallops you can find and that they can be eaten raw. More on that later.
As I was starting to schedule virtual classes for 2023, I reached out to Togue Brawn from Downeast Dayboat to see if we could partner up for a cooking class. Maine’s scallop season began in late December, so I thought this would be a great opportunity to introduce an amazing product to more people. I reserve superlatives for when I really, really mean it, and I am so excited that we have the opportunity to work with the best scallops I have ever tasted in a scallop-focused cooking class. These scallops may change your life. For anyone that is already familiar with Downeast Dayboat scallops, I hope you can learn some new ways to enjoy amazing scallops at home.
This virtual cooking class will be taught by Togue and myself. Togue will be teaching a raw scallop preparation – a Thai-inspired scallop crudo with chili paste, crispy shallots, cilantro, and lime. I will be teaching a seared scallop dish with onion jam, winter squash puree, and arugula.
When is this virtual cooking class?
Date: Saturday, January 21st, 2023
Start Time: 7pm Eastern/4pm Pacific
Price: $30/household
Platform: Zoom
What are we making in this virtual cooking class?
SCALLOP CRUDO
chili paste, crispy shallots, lime, cilantro
SEARED SCALLOPS
onion jam, winter squash, arugula
How to get your scallops for class
Order you scallops directly from Downeast Dayboat! The class kit will include two pounds of scallops, chili paste, and crispy shallots. To ensure that your scallops arrive in time for class, the deadline for ordering the class kit is January 16th.
For those of you in the Denver area, we are doing a pickup at Denver Beer Company on Saturday, January 21st (the day of the class) from 11 am to 1pm. You can also purchase a six-pack of beer for class when you pick up the scallops. Their Beer Director of Innovation has chosen the Juicy Freak IPA as the pairing for the two dishes we are making.
Click here to order your scallops for pickup in Denver on January 21st. The pickup location is the Denver Beer Co location at 1695 Platte St, Denver, CO 80202. Pickup will be from 11am to 1pm. By participating in this local pickup, you are essentially getting free shipping and reducing the impact on the environment. Heck, order a second kit and freeze those scallops to use later!
Click here to have your scallops sent directly to your door.
The deadline for orders is January 16th. This is to ensure that your scallops arrive in time for class!
Togue Brawn
Togue Brawn is Maine's "Queen of Scallops." Her passion began while working as a fisheries manager for the state of Maine, where she spearheaded changes that led to the recovery of the state's inshore scallop fishery. While working with fishermen all along the coast, she realized Maine fishermen operate so differently from the large offshore fleet the 2% of U.S. sea scallops they produce are essentially a completely different product. Togue's now on a mission to show Americans what scallops are supposed to taste like, which she does by shipping Maine Dayboat Scallops across the country within 24 hours of harvest so they can taste the difference a day makes®.
Equipment Needed: Coming soon!
Ingredient List: Coming soon!