Scallops | Recipies from Cleveland, OH Restaurants | Cleveland Restaurants | Cleveland Dining | Clev
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Ingredients
- 16 large Scallops, (u-10) Diver Scallops
- 4 lb fresh Spinach, picked
- 2 cup Balsamic Vinegar
- 1 tbsp Garlic, chopped
- 2 tbsp Olive Oil
- 2 tbsp Butter
- ¼ cup White Wine
- Salt & Pepper
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