The sauce can be prepared and refrigerated up to 2 days in advance and gently reheated over low heat. Refrigerate the scallops and sauce separately for up to 2 days. Separate the dark greens from ...

Get the recipe: Seared Scallops With Creamy Herb Sauce I also often find myself pureeing them into some variation of sauce, which I collectively refer to as “simple flavor magic.” Every season ...

Try this starter of scallops served with a cauliflower purée, finely chopped garlicky mushrooms and a splash of truffle oil when you’ve got someone to impress. For the cauliflower cream ...

Mornay, a mustard-flavoured cheese sauce makes an irresistibly ... the scallop mixture. Bake in the hot oven for 18-20 minutes until golden-brown and bubbling. (The scallops should have turned ...

Start with the baked celeriac ... For the sauce, sweat the shallot and garlic in the oil for 2 minutes, add the bay leaf, thyme, stock, wine and cream. Bring to the boil then reduce by half.

Transfer the pancakes to a baking sheet and sprinkle with salt. 3. Prepare the Scallops and Caviar Sauce: Preheat the oven to 325°. In a small saucepan, combine the Champagne with the peppercorns ...

although they're also delicious as a starter - a handful of watercress or rocket leaves with six to eight scallops scattered on top, topped with the sauce and dolloped with creme fraiche.

Click here for a printer-friendly version of the recipes ... the sauce through a strainer into another pot to remove the garlic and onions. Place back on the stove and pour the heavy cream into ...

Place the shrimp, scallops, and cream in a food processor and blend for ... Transfer the pasta to the sauce, finish with Parmesan, and toss to coat. Season with salt and pepper.