Ludicrously moreish and rich with a deep caramel flavour, this simple yet versatile sauce is a real crowd-pleasing treat. Place the cream ... and once everything has dissolved increase the ...
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.
My go-to sauce consists of only tahini, soy sauce, and water, and it works on everything ... as a dressing on salads and also left it creamy enough to drizzle on a grain bowl. It works as a topping ...