Paired with an Italian Chardonnay, this easy, quick recipe gives you a reason to be more adventurous at the fish counter.

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 ...

Place the shrimp, scallops, and cream in a food processor ... Transfer the pasta to the sauce, finish with Parmesan, and toss to coat. Season with salt and pepper. Arrange the pasta on the plate ...

Whether it's high-end lobster or an elegant plate of seared scallops, there are many options ... Their salty notes meld with the oyster's marine flavor, and the quintessential pop offers a nice ...

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 ...

Immerse the abalone and scallops in the boiling water for a ... In a saucepan, combine the oyster sauce, wine and sugar. Let the mixture simmer for about three minutes over low heat.