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Sea Scallops Cooked In Their Shells

Nutrition per serving    (USDA % daily values)
CAL
491
FAT
108%
CHOL
9%
SOD
25%

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Ingredients for 8 servings

10 pearl onions, peeled, trimmed and cut into 1/4-inch dice

1 1/2 ripe avocados, cut into 1/3-inch dice

2 small zucchini

2 leeks, tops and bottoms trimmed, cut into 1/4-inch dice

2 carrots, cut into 1/4-inch dice

1 head garlic, cloves separated and peeled

2 preserved lemons (recipe follows) , cut into 1/4-inch dice

40 sea scallops, preferably in their shells

2 small ribs celery, cut into 1/4-inch dice

1 red bell pepper, seeds and veins removed, cut into 1/4-inch dice

2 tablespoons aged sherry vinegar

1 cup olive oil, plus more for brushing the scallops

1 cup sun-dried tomatoes in oil, drained and cut into 1/4-inch dice

1 cup white veal stock or chicken stock

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