Sea scallops with nuts from Mark Bittman's Quick and Easy Recipes from The New York Times (page 83) by Mark Bittman

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

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecans or walnuts for almonds, and dry red wine for dry white wine.

  • mharriman on August 19, 2018

    Restaurant quality delicious! Quick and easy. Made with walnuts. Served on top of cauliflower mash (I cheated with package of microwave Birdseye Original recipe) and homemade spinach, slivered almond, and strawberry salad with Grapeseed oil/ poppyseed dressing. Highly recommended. Would make an easy, wonderful meal for company.

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