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add to shopping list 1/2 medium daikon (Japanese white radish; about 12 ounces) or 4 radishes, very thinly sliced on a mandoline 1 tablespoon white wine vinegar or white balsamic vinegar 1 tablespoon yuzu juice Kosher salt 8 sea scallops (about 1 pound), side muscles removed [...]
Read the recipe at epicurious.com
