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Seared Scallops With Carambola Sauce, Parsnip And Succotash

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Seared Scallops With Carambola Sauce, Parsnip And Succotash

Ingredients

  • 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
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Published 2014-09-09 12:36:39 (2 years ago).

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