Seared Scallops with

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Seared Scallops with Pinot Gris Butter Sauce | Hugh Acheson (an F&W Best New Chef 2002) flavors shallots with butter and Pinot Gris to create a sauce for scallops: "Pinot Gris loves shellfish," he says. via Mediterranean Diet, Recipes and Colors! http://ift.tt/1zWGQJK


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