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Escabèche-Style Scallops

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Ingredients

1 pound medium sea scallops (18 to 24 count)

2 tablespoons balsamic vinegar

1 tablespoon extravirgin olive oil

1 teaspoon finely chopped fresh thyme

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 cups trimmed watercress

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