Refrigerate the scallops and sauce separately for up to 2 days ... Want to make the dish more luxurious? >> Use heavy cream in place of milk.

Once the scallops are sauteed until brown, a flavorful acid liquid such as dry vermouth, lemon juice or white wine can be added and cooked down until it is reduced, then heavy cream added.

Scallops are expensive and require careful ... Add the stocks and reduce again by half. Add the cream and reduce to a sauce consistency. Season with salt and freshly ground black pepper.

A Japanese chef made sauteed scallops with cream sauce comprising white wine, scallions, fresh cream and a dash of oyster sauce. Looking back, Higuchi said the way the chefs on the show pursued th ...

Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their ... When all the milk is added, stir in the wine, cream and cheese and bring to a ...

XO sauce is a Cantonese condiment that was named to evoke a sense of luxury. It contains expensive ingredients: primarily dried scallops (conpoy) along with dried shrimp and sometimes, dried ...

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.