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The sweet tastes of sea scallops and red peppers combine in this elegant-enough-for-company entree. Delicious served with Sour Lemon Sorbet. Originally from an October 1984 issue of Bon Appetit featuring Indian Summer Menus. Make the Red Pepper Puree before starting the scallops.
Units: US | Metric
Serving Size: 1 (465 g)
Servings Per Recipe: 6