Was it the intimate grouping, the dreamy vista, the engaging executive chef or the delectable finish? YES.
We gathered late afternoon on the patio of the Wickenburg Ranch tour center for the kick-off cooking class.
This emerging community an hour plus northwest of Phoenix boasts low desert altitude and climate, homes which commune with dramatic surroundings, smashing golf, and residents looking for play on and off the course.
Tonight sea scallops were the subject. Chef Erik Seitz was ready with gleaming stations and mise en place, the greens and mountains a perfect backdrop.
With clear instruction, we individually prepped, sliced, diced, chopped, and combined mangoes, peppers, cilantro, onion, and jalapeno. Gorgeous U/10 scallops were sauteed to perfection in twos in hot Canola oil. We then augmented the provided tomato butter sauce base with generous amounts of cubed butter using a wire whisk in a second pan.
Our appetizer plates dazzled with scallops, relish and sauce to top.
These fruits of our so-called labor were a treat with Sauvignon Blanc.