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Seared Scallops With Carambola Sauce, Parsnip And Succotash

5 faves
Nutrition per serving    (USDA % daily values)
CAL
930
FAT
212%
CHOL
103%
SOD
42%

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Ingredients for 6 servings

18 large scallops (preferably from Maine), rinsed and patted dry

Salt and pepper

1 tablespoon olive oil

3 parsnips, peeled and cut into thirds

2 cups water

2 cups heavy cream

1 lemon

1 tablespoon butter

1 bunch fresh thyme

2 ears corn

1/2 cup fava beans

1/2 cup English peas

1/2 cup lima beans

1 bunch chives, sliced thinly

3 carambola (starfruit)

1 bottle white wine

1 cup sugar

1 vanilla bean, halved and seeded

1 cup butter

1 lime

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