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Coquilles St-Jacques: Scallops in cream sauceSeptember 19, 2012Ingredients: 1 Tbs. shallots, chopped 1/2 tsp. salt dash white pepper 1/2 c. dry vermouth How To: 1. In a two-quart saucepan, bring all ingredients to a boil, then cover and simmer for two minute.... No comments posted for this article.
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