Jacques. It is a timeless, cozy classic, and one of the first scallop dishes I ever tasted — my mom’s version of it anyway. The luxurious white sauce that defines the recipe complements the ...

This recipe was shared by Chef Matthew Maslowski ... is a great combination to go with the sweet and saltiness of the scallops. The peas generate a fresh clean finish once combined with the ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

After rounds and rounds of testing, we've finally landed on the perfect classic potato gratin (scalloped potatoes), one ... or dinner. Get Recipe: Florentine Omelette With Spinach and Cheese Loaded ...

This version - with lobster and scallops - is a lot more luxurious, but it's still comfort food. I like to serve this soup with rice cracklings, which add a crunchy texture and nutty flavour.

Cook, stirring often, until broccoli has absorbed butter, about 8 minutes. Add scallops, thyme, chile flakes and ½ teaspoon salt, and cook only until scallops turn from translucent to just barely ...

These scalloped potatoes feature buttery-soft potatoes ... There are very few aromatics in this recipe, so it’s the garlic and onion that make this dish shine by adding savory depth of flavor.