Charles d’Ablaing
Recipe
Seared Diver-Caught Scallops, Succotash, Shallots in a Beurre Blanc
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Seared Diver-Caught Scallops, Succotash, Shallots in a Beurre Blanc
Fresh ingredients make this simple seafood dish an extraordinary treat.
To view the recipe, use the link to download the covenient pdf.
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