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Pan Seared Sea Scallops
- 8 sea scallops
- 2 cups peeled and diced Yukon gold potatoes blanched
- 1/2 cup crab meat
- 1/4 cup diced onion
- 1/4 cup diced red bell pepper
- 1 cup sweet pea tips
- 30 grams butter
- 3 tablespoons olive oil
- Lemon Thyme Butter Sauce
- 1 teaspoon lemon thyme chopped
- 2 sprigs of lemon thyme
- 1 1/2 cups white wine
- 1 white shallot sliced
- 150 grams unsalted butter chilled
- Fleur de sel
- Fresh ground pepper
Directions:View on PBS Food
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