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Four Variations On Scallops Gratinate

Nutrition per serving    (USDA % daily values)
CAL
969
FAT
172%
CHOL
46%
SOD
91%

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Ingredients for 4 servings

4 tablespoons plus 2 tablespoons butter

IV.

4 garlic cloves, peeled and thinly sliced

Salt and pepper

1 cup dry white wine

1/4 cup white wine

1 pound sea scallops

4 anchovy fillets, rinsed and drained

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

1/2 bunch Italian parsley, finely chopped to yield 1/8 cup

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

1/4 cup fine cornmeal

1 lemon, cut into wedges

3 cloves garlic, finely chopped

1 tablespoon capers

4 tablespoons extra-virgin olive oil

4 tablespoons butter

1/2 cup basic tomato sauce, recipe follows

I.

2 tablespoons chopped tarragon

III.

1 cup all-purpose flour, seasoned with salt and pepper

II.

salt

Pinch hot chile flakes

1 Spanish onion, chopped in 1/4-inch dice

1 cup white wine

1/2 medium carrot, finely shredded

15 basil leaves, cut into chiffonade

1/4 cup extra-virgin olive oil

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