Seared scallops with garlic scapes and vermouth from Food for All Seasons (page 302) by Oliver Rowe

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Notes about this recipe

  • prkrgrant on March 31, 2025

    Great technique here. I gently browned the butter and only added the browned solids in the final sauce, searing in the clarified butter which I liked. The pan sauce is great. Would go light on the arugula in the future but this is a keeper for sure

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