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Pan-Seared Scallops With Spinach-Mushroom Saute

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Uploaded by: Parade Magazine Magazine

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Ingredients

1 Tbsp olive oil

2 lb sea scallops, patted dry

Salt and freshly ground black pepper

2 garlic cloves, minced

2 cup sliced shiitake mushrooms

1 tsp dried oregano

1 tsp dried thyme

1 10- oz package baby spinach leaves

¾ cup vermouth or dry white wine or reduced-sodium chicken broth

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