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.

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 ...

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 ...

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.

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 ...

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 ...

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 ...

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.

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 ...

For the puree : place that half in a sauce pan , along with the cream and stock ... vinegar and oil to create a vinaigrette. For the sea scallops : Season with salt & pepper.