Scallops with brown butter and capers, roasted asparagus @ 6:30pm Monday, May 4th

For the scallops…

• 10 scallops (4-5 per person is a standard main size)

• neutral oil

• 3 Tbs butter

• 2 Tbs capers, out of their liquid

• juice of 1/2 a lemon

• 2 Tbs chopped fresh parsley

For the asparagus

• 1/2 bunch asparagus, whole

• 1/2 shallot, thinly sliced

• 1 lemon

• pinch of chili flakes

For the polenta….

• 1 cup polenta

• olive oil

• handful of parmigianno

For the chocolate mousse…

• 1 ½ cups heavy cream, made into a stiffed whipped cream (whisk furiously or use an electric mixer --you want stiff peaks, keep covered in the fridge)

• 12 ounces dark chocolate, roughly chopped

• 3Tbs butter

• 4 egg yolks

• salt

equipment:

high sided pot (pasta pot would work)

baking sheet

Non stick pan

microwave proof bowl

blender or food processor

whisk and bowl or electric mixer to beat your cream pre-class

PRE CLASS LEGWORK: Have oven pre-heated to 450F. Have 3 cups of water on the stove coming up to a boil.