417 Magazine Cooking Class: Zen Dining
Join Ocean Zen chef Johnson Tan as he teaches you how to prepare four luscious dishes at this month’s cooking class.
DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.
Chef Johnson Tan at Ocean Zen
Bacon-wrapped scallops and pesto-seared shrimp with tomato-basil risotto and mini tomato mozzarella caprese
Pan-seared maple leafs duck breast with hotcakes, whipped Brie, candied pecans and plum sauce
Fire-grilled prime New York strip with Kung Pao–style calamari and shrimp, steamed rice and macadamia nuts
Mixed Berry Puff Pastry
Bacon-Wrapped Scallops and Pesto Seared Shrimp
with tomato-basil risotto and mini tomato mozzarella caprese
Paired with San Angelo Italian pinot grigio
2 U-10 scallops
2 bacon strips
1 U-10 shrimp
8 ounces risotto
3 ounces tomato cream sauce
2 ounces tomatoes, diced
3 ounces assorted mini tomatoes, quartered
2 ounces mozzarella cheese balls, halved
Wrap scallops with bacon. Pan fry the scallops until the bacon is crisp. Marinate the shrimp with pesto and sear in a pan. Sautee the risotto, then add minced garlic and tomato cream sauce. Toss tomatoes, mozzarella and basil in yuzu vinaigrette and serve with the scallops and shrimp.
*You can buy jarred pesto at most local grocery stores.
Pan-Seared Maple Leafs Duck Breast
with hotcakes, whipped Brie, candied pecans and plum sauce
Paired with Reeve pinot noir
Ingredients for duck breast
16-ounce duck breast
2 ounces whipped Brie
2 ounces hot cake
4 candied pecans
1 ounce plum sauce
Sear duck breast in a pan, then roast in the oven until medium. Whip Brie in a mixer with heavy cream, salt and pepper. Sear the hot cakes with butter. Serve duck breast over hot cakes with whipped Brie, pecans and plum sauce.
Fire-Grilled Prime New York Strip
with Kung Pao–style calamari and shrimp, steamed rice and macadamia nuts
Paired with Charles & Charles cabernet-syrah blend
8-ounce prime New York strip
Salt and pepper to taste
3 ounces calamari steak
2 ounces julienned red bell pepper
2 ounces julienned red onion
2 ounces julienned scallion
8 ounces steamed rice
2 ounces macadamia nuts
Kung Pao sauce*
Season the steak with salt and pepper to taste and grill to desired temperature. Heat a pan on the stove and stir fry the calamari and shrimp. Add the vegetables and deglaze with Kung Pao sauce. Serve with steamed rice and garnish with macadamia nuts.
*Purchase Kung Pao sauce at the store, or make your own using hoison sauce, oyster sauce, ginger, garlic, scallions, sugar and chili-garlic sauce.
Mixed Berry Puff Pastry
Paired with Bellamico Sweet Dolce
3 ounces mixed berries (strawberries, blueberries, blackberries)
2 ounces balsamic vinegar
2 ounces sugar
2 ounces cream cheese
Prepared puff pastry
3 basil leaves
Vanilla ice cream
Heat oven to 400 degrees. Add balsamic vinegar and sugar to the berries in a sauce pan and cook the berries down. Once the mixture has cooled, mix it with the cream cheese. Stuff puff pastry with the berry and cream cheese mixture. Bake for 8 to 10 minutes. Serve with vanilla ice cream.