Next on the menu was "Seared Sea Scallops with Lemon and Lavender Glaze". Brandon provided some tips for ensuring that scallops are cooked properly so that they don't become too rubbery. He advises placing the scallops between two paper towels and gently patting them dry so they don't steam when they are cooked. He also says to cook until just golden in colour with a nice carmelization since scallops get chewy when even slightly over-cooked.
This is the 9th year that the Spectator has run the Go Cooking sessions and the current sessions run during July & August but there is another session that runs in May & June. They take place Monday, Tuesday or Wednesday evenings from 7 - 9pm with some Wednesday afternoon sessions. There are sessions still running until the end of August with some availability remaining. The cost is $55 per person or $50 for Spectator subscribers which is easily the cost of a good dinner out and you get a floor show thrown in as well. For more information on the Go Cooking series, please visit www.gocooking.ca and Bacchus Sommelier Services can be reached at www.bacchussommelier.com