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

The Meal:

Course 1
Bacon-wrapped scallops and pesto-seared shrimp with tomato-basil risotto and mini tomato mozzarella caprese

Course 2
Pan-seared maple leafs duck breast with hotcakes, whipped Brie, candied pecans and plum sauce

Course 3
Fire-grilled prime New York strip with Kung Pao–style calamari and shrimp, steamed rice and macadamia nuts

Course 4
Mixed Berry Puff Pastry

Tickets are sold on a first-come, first-served basis here
Call 417-883-7417 for more information.


Bacon-Wrapped Scallops and Pesto Seared Shrimp

with tomato-basil risotto and mini tomato mozzarella caprese

Serves 1

Paired with San Angelo Italian pinot grigio



2 U-10 scallops

2 bacon strips

1 U-10 shrimp


8 ounces risotto

minced garlic 

3 ounces tomato cream sauce

2 ounces tomatoes, diced

3 ounces assorted mini tomatoes, quartered

2 ounces mozzarella cheese balls, halved

Fresh basil

Yuzu vinaigrette


To prepare

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


Serves 1

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


To prepare

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


Serves 1

Paired with Charles & Charles cabernet-syrah blend



8-ounce prime New York strip

Salt and pepper to taste

3 ounces calamari steak

3 shrimp

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*


To prepare

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


Serves 1

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


To prepare

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.


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