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Scallops in Parchment
- 1 pint cherry or grape tomatoes
- 1 15-ounce can white beans, rinsed
- 1 fennel bulb, halved, cored, and thinly sliced
- 1/2 cup fresh flat-leaf parsley leaves, chopped
- 2 teaspoons olive oil
- 1 1/2 pounds kosher salt and black pepper
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