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.

although they're also delicious as a starter - a handful of watercress or rocket leaves with six to eight scallops scattered on top, topped with the sauce and dolloped with creme fraiche.