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Seared Sea Scallops With Banyuls Vinegar And Chicory Slaw

2 faves
Nutrition per serving    (USDA % daily values)
CAL
200
FAT
59%
CHOL
5%
SOD
12%

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Ingredients for 8 servings

2/3 cup plus 2 tablespoons extra-virgin olive oil

6 tablespoons Banyuls vinegar* or Sherry wine vinegar, divided

1 shallot, thinly slivered

12 ounces assorted red and green chicories (such as radicchio, red and green Belgian endive, escarole hearts, and frisée)

24 large sea scallops

3 tablespoons water

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