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Scallops With Turnip Tops and Lentils
- Scallop 12 each, cleaned
- Parsley 4 sprigs, flat leaf
- Turnip Tops (Cime di Rapa) 2 large bunches
- Lentils 100 g, Castelluccio variety
- Garlic 2 cloves
- Sage 1 sprig
- Lemon 1 each
- Fennel 3 g, seeds
- Olive oil 75 ml
- Tomato 150 g, Datterini variety - cut in half and de seeded
- Chili pepper 2 each, fresh
- Salt To taste
- Pepper To taste
Directions:View on Fine Dining Lovers
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