Creamy beige sauce: check. Barely blush-colored scallops: check ... are all the usual suspects: butter, garlic, lemon, and parsley, all of which seem to have worked out some kind of endorsement ...

Add the garlic, shallot ... dash of olive oil in a pan and fry the scallops for 30 seconds on each side. To serve, place a spoonful of the cauliflower cream in each bowl, then a spoonful of ...

For the sauce, sweat the shallot and garlic in the oil for 2 minutes, add the bay leaf, thyme, stock, wine and cream. Bring to ... lightly oil the scallops and fry for 1 minute then flip over ...

Add 10g of the butter, the shallots and garlic and cook until golden. Add the cream and bring to the boil ... Add the remaining oil to the pan. Pat the scallops dry with kitchen paper and season ...

The recipe will either require you to have the exact ingredients listed. For example, Creamy Garlic Scallops require Scallops, Garlic, Lemon, and Butter. Other recipes will require any ingredient ...