Scallops with asparagus from Gourmet Magazine, April 2007 (page 107) by Ian Knauer

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • GiselleMarie on March 04, 2021

    For the first time in my life, I cooked scallops perfectly because I followed the directions, leaving them for two minutes per side before flipping them. I doubled the asparagus because we love them, and cooked them in two batches. The only slight change I’ll make next time: cook the asparagus a bit longer than directed because, though they were fine, they were slightly crisper than we like. This is an outstanding dish, beautiful to look at and delicious too!

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