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 ...

until the scallops are cooked through. Finally stir in the cooked pasta and toss in the sauce. Heat through. To serve, heat the oil in a non-stick griddle pan and char-grill the ciabatta slices ...

Drain noodles and return to the pot. Add butter and heavy whipping cream.Stir and cook for 3-4 minutes or until the sauce starts to thicken. Stir in Parmesan cheese. Arrange pasta on a serving dish ...

Add the scallops and prawns to the onion and sauté until both are cooked through. Add the crème fraîche, bring up to the boil then add the lemon juice and dill. Add the pasta to the pan ...

Serve your smoked scallops appetizer as is with the lemon butter sauce, topped with fresh parsley, or add smoked scallops to ...

Place the shrimp, scallops, and cream in a food processor ... about 3 to 5 minutes. Transfer the pasta to the sauce, finish with Parmesan, and toss to coat. Season with salt and pepper.

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 ...

Lay your scallops (4 each) onto the peas. Pour your paloma sauce around the peas. Add your arugula on top of the scallops as the garnish.

Cooked in ovenproof shells or ramekins, scallops are nestled within a rich sauce of wine, herbs and cream then topped with toasty, cheesy breadcrumbs. It is an elegant, visually appealing ...

He told us "I wanted to incorporate Florida fresh seafood and citrus, the pink grapefruit juice is a great combination to go with the sweet and saltiness of the scallops. The peas generate a fresh ...

Acushnet. You can’t go wrong with getting your scallops at Genes, 146 Huttleston Ave., Fairhaven. Try the scallop plate served with fries, coleslaw, and tartar sauce for $23.95. It’s worth ...

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 ...