Our scallop canape is a great way to feed your guests fresh scallops without having to break the bank as you only need two scallops per guest. Kasey makes the tastiest Caesar dressing and paired ...

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 ...

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 ...

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.