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Sauteed Scallops With Fennel Compote In Curry Sauce

Nutrition per serving    (USDA % daily values)
CAL
351
FAT
77%
CHOL
40%
SOD
35%

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Ingredients for 6 servings

3 tablespoons butter

3 fennel bulbs, trimmed, thinly sliced

1 cup chicken stock or canned low-salt broth

3 tablespoons sugar

3 tablespoons fresh lemon juice

1 1/2-cups bottled clam juice

1/4 cup dry white wine

2 large mushrooms, sliced

1 large shallot, sliced

2 tablespoons dry vermouth

1 teaspoon curry powder

1/4 cup whipping cream

7 tablespoons butter

24 sea scallops

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