Cook The Book: Roasted Scallops With Snail Butter And Mâche

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Serious Eats


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For the Snail Butter:

1 1/4 cups loosely packed fresh flat-leaf parsley leaves

2 garlic cloves, coarsely chopped

5 tablespoons unsalted butter, at room temperature

Grated zest of 1/2 lemon

4 ounces field-grown mâche, baby spinach, or watercress

2 pounds dry-packed medium scallops

Medium-coarse sea salt and coarsely ground black pepper

1 tablespoon extra-virgin olive oil

Juice of 1 lemon

Crusty bread, sliced and toasted

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