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 is herb-filled in my ...

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.

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 ...

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 ...

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 back on the stove and pour the heavy cream into the pot and ... slightly spreading it out. Lay your scallops (4 each) onto the peas. Pour your paloma sauce around the peas.

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 ...

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.