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Fresh "Nantucket" Scallops Recipe Click here t o get a free weekly "taste" of New England!
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In a large bowl, mix together cornmeal, flour, baking powder, baking soda, black pepper, and salt. Add scallops and corn kernels. In a medium bowl, whisk together buttermilk, egg, and maple syrup. Fold in red pepper. Pour buttermilk mixture into cornmeal mixture and stir just until combined. Set
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For Roast Baby Beets: Preheat oven to 350ºF. Trim tops off beets, leaving 1 inch of stem. Wash and dry. Heat a sauté pan in the oven. Add canola oil and beets and season with salt and pepper. Wait no more than 20 minutes, then check beets with a knife. The skin should become leathery and
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Overhauling her mother's celery sticks with cream cheese, Lynch finishes this cool, silky soup-flavored with parsley and crème fraîche-by adding a luxurious touch: a generous mound of tender bay scallops, which she gets from a friend who lives on Nantucket.
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To make pastina: Heat chicken stock to a simmer. In a saucepan, heat olive oil over moderate heat and add shallots. Cook until transparent. Add mushrooms. Add toasted pastina and stir to coat pastina with olive oil. Add wine and reduce and continue stirring. Add small amounts of hot chicken stock to
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Roasted red pepper coulis; -- recipe follows 3 tb Chopped fresh chives 1/2 c Diced tomatoes To make pastina: Heat chicken stock to a simmer. In a saucepan, heat olive oil over moderate heat and add shallots. Cook until transparent. Add mushrooms. Add toasted pastina and stir to coat pastina with
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Recipe for Scallops Nantucket