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	<title>Fare Notes &#187; Scallops</title>
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	<link>http://farenotes.com</link>
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		<title>Seared Scallops and Spring Vegetables</title>
		<link>http://farenotes.com/seared-scallops-and-spring-vegetables/</link>
		<comments>http://farenotes.com/seared-scallops-and-spring-vegetables/#comments</comments>
		<pubDate>Wed, 28 Apr 2010 04:41:54 +0000</pubDate>
		<dc:creator>linds</dc:creator>
				<category><![CDATA[Every Day with Rachael Ray]]></category>
		<category><![CDATA[Magazines]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Scallops]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[cherry tomatoes]]></category>
		<category><![CDATA[red onion]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Spinach]]></category>

		<guid isPermaLink="false">http://farenotes.com/seared-scallops-and-spring-vegetables/</guid>
		<description><![CDATA[Makes 4 Servings
Ingredients:
12 large sea scallops, patted dry
1 bunch asparagus, cut into 1-inch pieces
1 cup cherry tomatoes, halved
1 cup sliced red onion
2 cups baby spinach
Directions:
1.In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Season the scallops with salt and pepper, add to the skillet and cook for 1 minute. Add the [...]]]></description>
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		<title>Sea Scallops with Saffron Aioli</title>
		<link>http://farenotes.com/sea-scallops-with-saffron-aioli/</link>
		<comments>http://farenotes.com/sea-scallops-with-saffron-aioli/#comments</comments>
		<pubDate>Tue, 19 Jan 2010 06:58:17 +0000</pubDate>
		<dc:creator>linds</dc:creator>
				<category><![CDATA[Claire Robinson]]></category>
		<category><![CDATA[Food Network]]></category>
		<category><![CDATA[Scallops]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[aioli]]></category>
		<category><![CDATA[mayo]]></category>
		<category><![CDATA[orange juice]]></category>
		<category><![CDATA[saffron]]></category>
		<category><![CDATA[scallop]]></category>

		<guid isPermaLink="false">http://farenotes.com/sea-scallops-with-saffron-aioli/</guid>
		<description><![CDATA[Makes  4 Servings
Ingredients:
1/3 cup freshly squeezed orange juice, plus 1 teaspoon zest
1/8 teaspoon (pinch) saffron threads
1/2 cup best-quality mayonnaise
Kosher salt
2 tablespoons olive oil
12 to 16 large sea scallops
Freshly cracked black pepper

Directions:
Put the orange juice and saffron in a small saucepan and bring to a simmer over medium heat. Cook for about 1 minute, until [...]]]></description>
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		<title>Seared Sea Scallops on Sauteed Spinach with Hoisin Butter Sauce</title>
		<link>http://farenotes.com/seared-sea-scallops-on-sauteed-spinach-with-hoisin-butter-sauce/</link>
		<comments>http://farenotes.com/seared-sea-scallops-on-sauteed-spinach-with-hoisin-butter-sauce/#comments</comments>
		<pubDate>Sun, 21 Jun 2009 23:13:37 +0000</pubDate>
		<dc:creator>linds</dc:creator>
				<category><![CDATA[Bon Appetit]]></category>
		<category><![CDATA[Magazines]]></category>
		<category><![CDATA[Scallops]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Green Onions]]></category>
		<category><![CDATA[hoisin]]></category>
		<category><![CDATA[Seared]]></category>
		<category><![CDATA[Spinach]]></category>

		<guid isPermaLink="false">http://farenotes.com/?p=419</guid>
		<description><![CDATA[Makes 6 Servings
Ingredients:
1/4 cup hoisin sauce*
2 tablespoons unseasoned rice vinegar
1/4 teaspoon hot chili sesame oil*
6 tablespoons (3/4 stick) butter, divided
1/4 cup chopped shallot (about 1 large)
1 tablespoon plus 1 teaspoon minced peeled fresh ginger
4 garlic cloves, minced, divided
1 serrano chile, seeded, minced, divided
4 5-ounce bags baby spinach
Coarse kosher salt
2 pounds sea scallops, side muscles removed
1 [...]]]></description>
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		<item>
		<title>Moroccan-Spiced Scallops and Lentils</title>
		<link>http://farenotes.com/moroccan-spiced-scallops-and-lentils/</link>
		<comments>http://farenotes.com/moroccan-spiced-scallops-and-lentils/#comments</comments>
		<pubDate>Thu, 12 Mar 2009 05:16:30 +0000</pubDate>
		<dc:creator>linds</dc:creator>
				<category><![CDATA[Bon Appetit]]></category>
		<category><![CDATA[Magazines]]></category>
		<category><![CDATA[Scallops]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Lentils]]></category>

		<guid isPermaLink="false">http://farenotes.com/?p=309</guid>
		<description><![CDATA[Makes 4 Servings
Ingredients:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 tablespoons olive oil, divided
1/2 cup chopped onion
2 1/2 cups (or more) vegetable broth
1 cup red lentils,* rinsed
1/4 cup chopped fresh cilantro plus additional for sprinkling
1 1/2 pounds sea scallops, patted dry
Directions:
Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy [...]]]></description>
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