"Just wanted to let you know that I had a fabulous time at your school. Maynard and Benedict were great fun to spend time with as well as being excellent Chefs and teachers. I will be recommending the school to anyone who appreciates fine cooking and presentation and wants a total hands-on approach.!"
1.Boil the honey in a small saucepan until it is the colour of caramel. Add vinegar and grapefruit juice and bring to the boil. Boil it until it is reduced to half the quantity.
2. Peel the grapefruit making sure that you remove all the white pith so that the flesh of the grapefruit is exposed. Carefully cut the segments out to use as a garnish, so that you have 4 segments for each plate.
3. Season the scallops with salt and pepper, and preheat a nonstick frying pan until it is very hot. Add a little olive oil then add the scallops. Fry for 1 minute on one side, then turn over, add a little butter and cook for another minute or until just cooked through (springy but not tough).
4 .Carefully place the scallops on the plate and arrange the pink grapefruit segments in between. Dress the scallops with the caramel sauce. Garnish with chervil.
The success of any scallop dish is cooking the scallops correctly - if you are unsure of when your scallops are cooked to perfection sometimes it is a good idea to buy and cook an extra one, so that you can cut it open to check how cooked it is. Before placing the cooked scallop on the plate, just dab the bottom of them on a paper towel to absorb any unwanted grease, which will ensure clean presentation.
The scallops can be prepared in advance (i.e. removing the roe and the piece of mussel on the edge of the scallop to leave just pure white scallop meat.) The sauce can also be made in advance as well as the grapefruit segments, so that all you need to do it cook the scallops and plate up just before serving.
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.