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I think I forgot to write about the scallops I made recently–roll rinsed and patted-dry bay scallops in cornstarch, pan-fry in plenty of oil, turning infrequently, until they are golden brown and crisp; remove from pan, then deglaze with soy sauce, lime juice, and butter, and serve garnished with green onions.


Written by orata

June 10, 2013 at 4:40 pm

Posted in Uncategorized

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