Scallops provençale from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • mharriman on June 29, 2020

    A very easy, quick recipe. I could see by reading through it that it needed something to go under it or as an accompaniment. I found Deb Perleman’s lemon risotto succeeded in making that added addition. It was a bit tricky to make the risotto and then the scallops, but putting the risotto on a warming burner and then adding the remaining ingredients (lemon juice, parsley) After making the scallops, and just before serving, worked well. Had a small patch of risotto stuck to the pan but otherwise no change in texture or flavor.

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