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Scallop Quenelles With Gingered Tomato Sauce

Nutrition per serving    (USDA % daily values)
CAL
432
FAT
97%
CHOL
61%
SOD
106%

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Ingredients for 2 servings

1/4 cup minced onion

1 tablespoon vegetable oil

3/4 teaspoon grated peeled fresh gingerroot

a 14- to 16-ounce can tomatoes, drained, reserving the juice, and chopped fine

3/4 pound sea scallops, rinsed and patted dry

1/2 teaspoon salt

1/2 cup chilled heavy cream

1 tablespoon minced fresh parsley leaves for garnish

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