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Seared Scallops with Carambola Sauce, Parsnip and Succotash
http://www.foodrepublic.com/2012/07/25/seared-scallops-carambola-s...
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Ingredients
categorized
original
18 large scallops (preferably from Maine), rinsed and patted dry
Salt and pepper
1 tablespoon olive oil
3 parsnips, peeled and cut into thirds
2 cups water
2 cups heavy cream
1 lemon
1 tablespoon butter
1 bunch fresh thyme
2 ears corn
1/2 cup fava beans
1/2 cup English peas
1/2 cup lima beans
1 bunch chives, sliced thinly
1 tablespoon olive oil
3 carambola (starfruit)
1 bottle white wine
1 cup sugar
1 vanilla bean, halved and seeded
1 cup butter
1 lime
Ingredients
categorized
original
This recipe is
gluten-free
Produce
Carambola
(
3
)
Chives
(
1
bunch
)
Corn
(
2
ears
)
English peas
(
1/2
cup
)
Fava beans
(
1/2
cup
)
Lemon
(
1
)
Lima beans
(
1/2
cup
)
Lime
(
1
)
Parsnips
(
3
)
Thyme, fresh
(
1
bunch
)
Seafood
Scallops, large
(
18
)
Cooking & Baking
Olive oil
(
2
tablespoon
)
Salt and pepper
(
1
)
Sugar
(
1
cup
)
Vanilla bean
(
1
)
Drinks
Water
(
2
cups
)
Dairy
Butter
(
17
tablespoon
)
Heavy cream
(
2
cups
)
Beer, Wine & Liquor
White wine
(
1
bottle
)
Preparation
Read recipe preparation on
foodrepublic.com
Food Republic
www.foodrepublic.com
All 1,103 recipes
Social Stats
35.5
Rating
1-100
3
Tweets
3
Facebook
Likes
1
StumbleUpon
Views
57
PinterestPins
Recipe Stats
Published July 25, 2012 (7 months ago).
42 people saved this recipe.
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