Taste and correct seasoning. To serve, reheat the artichoke purée if necessary. Heat the pan on a high heat, dry the scallops well, drizzle with extra virgin olive oil and season with a little salt.

Don't be intimidated by its appearance: find out what top chefs at Ama Ristorante and Amber in Hong Kong, and Published on ...

This scallops fettuccine Alfredo recipe is a simple mash-up of two easy dishes that bring gourmet vibes to your everyday ...

Scallops will always be a special-occasion splurge, and the silky spinach purée they’re paired with here feels befittingly luxurious and old-fashioned, like something you might find in a ...

Gently poach the halibut for 5–6 minutes. To make the artichokes, heat some olive oil in a large frying pan over a medium heat and fry the artichokes until golden-brown on both sides.

potato and lemon Seared scallops paired with a butter lettuce salad and grapefruit vinaigrette A rack of lamb served with baby artichokes, oyster mushrooms, chamomile carrot purée and garlic ...