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1/3 Photos of Simple Seared Scallops
Pan seared scallops with balsamic white wine sauce. As is from Cooking Light September 2002. I usually add either a touch of thyme or some penzey's mural of flavor at the end to liven up the sauce.
Units: US | Metric
Serving Size: 1 (215 g)
Servings Per Recipe: 4