The delicate scallops are seared to perfection and then bathed in a rich, tangy sauce made with lemon, wine, and butter.

XO sauce is served as a condiment at high ... especially the dried scallops. I first published this recipe in 2012, but over the years, I've adapted it to make it easier. The hardest part ...

The saying is right... food is the way to the heart. Need to impress your Valentine with a delicious meal? Here's a delicious ...

This recipe is a slight variation on the dish ... Use a pastry brush to lightly coat the scallops with fish sauce. Top each scallop with a small blob of XO sauce, then place them on a heatproof ...

Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their shells with crab and a gratinated crunchy topping. Slice each scallop into three discs ...

These scallops are a perfect starter, best served with a glass of champagne. They also make cute little canapes served on Chinese spoons - place a teaspoon of sauce on a spoon and top with one ...

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 ...

Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy flavors of the sauce. Beside them, a bed of nutty, slightly chewy brown rice ...

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.

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