A raw oyster on the half shell is already a delectable bite, but why not gild the lily? This is the oyster topping you need ...

Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their shells with crab and a gratinated crunchy topping. Slice each scallop into three discs ...

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 ...

Drain the scallops, reserving the soaking liquid ... Add the shredded conpoy and oyster sauce/soaking liquid mixture and combine well. Stir in about 50ml (3tbsp and 1tsp) of the remaining conpoy ...