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1 1/2 tablespoons olive oil 1 1/2 pounds sea scallops 1 cup sliced shiitake mushroom caps (about 4 ounces) 1 1/2 tablespoons chopped shallots 1/2 cup Champagne or sparkling wine 1 tablespoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon dried t [...]
Read the recipe at myrecipes.com
