Cooking with Class 2020
Chef/Owner Maximillian Petty
Eden Hill Provisions
Breaded and Seared Scallops with Tesa Bacon and Corn Cream, Lemon Peel Gastrique
Appetizer for 2
Whites from 2 eggs
Salt and pepper
½ cup Panko crumbs
2 tablespoons butter
1 ounce of tesa bacon or pancetta, chopped
2 cloves garlic, minced
4 scallions, all chopped, greens added last
2 ears of corn, soaked, grilled, and cut off cobb
½ roasted jalapeño, chopped
1 cup of heavy cream
1 teaspoon chopped chives
1 teaspoon chopped parsley
¼ cup of crème fraiche
4 leaves of mint
4 leaves of Thai basil
4 leaves of cilantro
4 leaves of chive - 1” pieces
Hold these in ice water until using them.
Use anything fresh you have – change it up, make it your own!
½ cup Champagne vinegar*
½ cup sugar*
Zest of 1 lemon
1 tsp thyme
Get a pan hot with a layer of neutral oil. While getting hot, lightly whip the egg whites until light and frothy.
Season the scallops with salt and pepper, then dip them into the egg white to cover just the top of one side, then dip in the Panko to make a crust. Carefully lay in the hot oil and caramelize until golden brown.
Add butter to the pan, flip the scallops and baste for 30 seconds while leaving on medium heat. Turn off the heat, carefully remove scallops from pan and place on paper towel to rest.
In another plan, heat 2 tablespoons of neutral oil and add bacon. Roast bacon for 3 minutes until golden and fragrant. Pour out fat except for 1 tablespoon, then add garlic and whites of the scallion. Sweat on medium heat for 2 minutes, toss in the corn, roasted jalapeño, and sweat for 1 more minute.
Add the heavy cream and reduce on medium high until it is very thick, until about half gone. Remove from heat and quickly toss in the chopped parsley and chives, then add the crème fraiche. Emulsify in pan with movement and a spoon. Season with salt and pepper as needed.
Place spoonful on plate and top with scallops and fresh herb salad.
For the gastrique, place all ingredients in a small pot and reduce by one half. Drizzle over plated dish.
*Use whatever amount you want, but vinegar and sugar should be in equal portions.
Cooking with Class Signature Cocktail provided by Diageo
Earl Grey Highball
Johnnie Walker Black Label - 1.5oz
Earl Grey tea syrup - 0.5oz
Lemon juice - 0.5oz
Fever Tree tonic water - 3.5oz
Build in a highball glass and top with ice. Garnish with lemon wheel, thyme sprig
Earl Grey syrup
Earl Grey tea bags - 5
Cane sugar - 4oz
Water - 4oz
Brew tea bags in 4oz of boiling water for 10 minutes. Strain tea bags and add sugar to tea. Dissolve sugar.
Wine Pairing Suggestions for Breaded & Seared Scallops by Chef Maximillian Petty
Long Shadows: Poet’s Leap Riesling
Buty Winery: Semillon, Sauvignon & Mscadelle, Columbia Valley
Buty Winery: Conner Lee Vineyard Chardonnay, Columbia Valley
Dowsett Family: 2019 Georgia Rose Pinot Noir Rose, Oregon
PCC carries Dowsett Family, or you can find/order at various city wine shops
Foundry Vineyards: 2019 pétproject Field Blend ($32)
Foundry Vineyards: 2019 pétproject Roussanne ($29)
Foundry Vineyards wines can be ordered at:
Or call the shop Wednesday-Friday 3-7p (206) 466-5378
AntoLin Cellars: Viognier
L’Ecole: 2019 Chenin Blanc Old Vines, Yakima Valley
Baer Winery: Star Merlot
Chateau Ste. Michelle: 2018 Indian Wells Chardonnay
Boomtown: Pinot Gris
Dusted Valley: Chardonnay (check at Tasting Room, 14465 Redmond-Woodinville Road NE)
French Cider: Pierre Huet Demi-Sec Cider
Torii Mor: 2018 Pinot Blanc (Tasting Room 14525 148th Ave NE, Ste 114)
Torii Mor available at Metropolitan Markets, Whole Foods, select QFC stores
Dunham Cellars: 2017 Trutina
Dunham Cellars: 2019 Sauvignon Blanc
Learn more about the wines: https://drive.google.com/drive/folders/14qnKXZRkyXvDY8cafnJQzYQUfp0h7lII
Buy wines at: https://www.dunhamcellars.com/Our-Wines
Sparkman Cellars: Birdie Riesling
Cooking with Class is an event created in 2002 by Connie Adams and Eileen Mintz, with continual support from Penny Rawson. Now in its 19th year, the event is presented in partnership with the Pike Place Market Foundation.
Proceeds benefit services for seniors at Pike Place Market who live on low-incomes and may be experiencing homelessness. Services in the Market include access to housing, assisted living, healthcare, nutritious food, and community support. By helping the seniors who work, learn, and live in and around the Market, the Pike Place Market Foundation helps the Market you love remain a thriving, caring community. Making a continuum of care for seniors, benefiting programs are: Heritage House at the Market, Neighborcare Health Medical Clinic at Pike Place Market, Pike Market Food Bank, Pike Place Senior Center, and the Food Access Program. Wider community support ensures these programs continue to thrive.
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About Pike Place Market Foundation
Pike Place Market Foundation supports the heart of the Market – its people. By helping our neighbors who work, learn and live in and around the Market, the Foundation’s mission is to nurture a thriving Market community. Established in 1982, The Market Foundation has granted more than $36 million to provide housing, healthcare, healthy food, childcare and a community of support to our downtown and Market neighbors. Over the past 38 years, The Market Foundation has contributed to a neighborhood model that allows a diverse community to live and thrive here at Pike Place Market. We are guided by the following values: collaboration, inclusion, respect, optimism and gratitude.