With sage and shallots, this is the best cream sauce for scallops I've found. Joan Churchill, Dover, New Hampshire ...

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 ...

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 ...

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.

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 ...