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Bay Scallop Salad With Pancetta, Tomatoes, And White Wine Vinaigrette Recipe

Nutrition per serving    (USDA % daily values)
CAL
462
FAT
111%
CHOL
27%
SOD
54%

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Ingredients for 4 servings

6 tablespoons extra-virgin olive oil

Freshly ground black pepper

2 tablespoons white wine vinegar

1 tablespoon fresh lemon juice

1 1/4 cups halved grape tomatoes

1 1/4 pounds bay scallops

2 tablespoons chopped parsley leaves

1 teaspoon minced shallots

1/4 pound pancetta, diced

8 leaves Boston Bibb lettuce

1/2 teaspoon chopped fresh marjoram leaves

1 teaspoon minced garlic

Salt and white pepper

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