SEA SCALLOPS WITH FENNEL, BROCCOLI PUREE AND TRUFFLE OIL | Recipies from Charleston, SC Restaurants
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Ingredients
- 12 Large Sea Scallops
- 1/4 C Canola Oil
- 1 head Broccoli, florets and stems separated
- 2 C Spinach Leaves, stemmed
- Water
- 1 t Butter
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