New Zealand recipe collection

Pan seared scallops served on a bed of fennel puree with a sweet Balsamic drizzle. This recipe was inspired by Masterchef New Zealand contestant Rob and I've modified the ingredients and instructions to match those that are commonly available in North America along with experimentation to make the recipe lower in fats yet every bit as flavorful.

Scallops poached in white wine with mushrooms, thickened with egg yolks and served on butter-fried bread. A classic French-style seafood dish with a rich wine sauce.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine