This recipe is a beautiful balance of flavors, with the natural sweetness of scallops enhanced by a bright lemon wine sauce.

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 ...

Once the scallops are sauteed until brown, a flavorful acid liquid such as dry vermouth, lemon juice or white wine can be added and cooked down until it is reduced, then heavy cream added.

Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their ... green salad and a glass of chilled white wine.

In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops ... the pasta to the sauce, finish with Parmesan ...

For the sauce, sweat the shallot and garlic in the oil for 2 minutes, add the bay leaf, thyme, stock, wine and cream ... then put all of the white trimmings into a pan. Cover with cream and ...