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

Chef Jyll brings you an elegant appetizer for two, featuring decadent scallops in an amazing white wine garlic butter pan sauce. Heat the olive oil in a large skillet over medium high heat.

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 ...

Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness ... Balsamic vinegar can be used instead of wine vinegar. If using frozen scallops, defrost and pat ...

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 ...