Pan-seared scallops with lemon, shallots, and capers from The America's Test Kitchen Family Cookbook, Third Edition: More Than 1,200 Kitchen-Tested Recipes by America's Test Kitchen Editors

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Notes about this recipe

  • StoicLoofah on July 01, 2018

    Nice recipe. Work quickly through the scallops to avoid overcooking. The sauce didn't reduce as much as promised, so crank up the heat to get it to reduce as much as possible quickly

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