Bay scallops with delicata squash, cauliflower and Brussels sprouts from Recipes from Home by David Page and Barbara Shinn

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Notes about this recipe

  • Ycool on March 30, 2014

    This was a lovely lush warm winter dish with a good deal of subtle flavor. The sweetness of the squash was wonderful with the delicate seawater flavor of the scallops. I spaced putting in the mint but it wasn't missed. There was a whole lot going on in my mouth and the little bite of the hot peppers really sent it over. I'd serve again, perhaps with a lightly dressed green salad and a good strong glass of white wine.

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