Scallops are expensive and require careful cooking ... add the shallot and fry gently until soft but not coloured. Add the wine and bring to the boil. Cook until the volume of liquid has reduced ...

Ready in just 25 minutes, Garlic Butter Scallops with Spinach and Bacon prove ... up the buttery juices or alongside a glass of white wine for a truly special dining experience.

For the sauce, sweat the shallot and garlic in the oil for 2 minutes, add the bay leaf, thyme, stock, wine and cream ... lightly oil the scallops and fry for 1 minute then flip over, add the ...

Add the prawns to the garlic and ginger, fry for one minute, tossing the wok or stirring the prawns with a spoon a couple of times. Season the scallops ... then add the rice wine.

Chef Didier Durand Check out his culinary trips to France – details on his website! Recipe: Pan Seared Sea Scallops, Combination of Cauliflower, Truffles, Tomatoes & Wild Mushrooms ...