Sautéed scallops with garlic and parsley butter from Kitchen Simple: Essential Recipes for Everyday Cooking by James Peterson

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Notes about this recipe

  • LaPomme on January 06, 2012

    I didn't chop parsley powdery-fine as it appears in the photo accompanying this recipe. So, when it came time to pour the melted parsley-garlic butter over the scallops, I strained it first. A whole stick of butter was overdoing it; I think it would be fine to make half as much of the sauce.

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