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 ...

Scallops don’t seem ... then heavy cream added. The cream can be flavored with a wide range of spices with the most upscale being saffron. Best of all, a meal for one or many can be prepared ...

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.

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.

Cleaning scallops ... pour the sauce through a strainer into another pot to remove the garlic and onions. Place back on the stove and pour the heavy cream into the pot and then keep it on ...

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 ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared ... This beurre blanc ("white butter") sauce uses French beurre aux algues (seaweed butter ...

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.