Scallops with chestnut sauce and crisp sage from Food & Wine Annual Cookbook 2010: An Entire Year of Recipes by Food & Wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • apattin on January 19, 2014

    The sauce is not much to look at, but it is very tasty. Gets better with time (sweeter). Used it over turkey tenderloins.

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