Pan Roasted Scallops And Shrimp In A Mustard Yogurt Sauce

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1 1/2 pounds large shrimp (16-20 ct)

1 1/2 pounds dry packed large sea scallops

1 cup Stonyfield Whole Milk Plain Yogurt

2 teaspoons grainy, mustard

1 teaspoon garlic, minced

1 tablespoon scallion green end, finely chopped

1 tablespoon parsley leaves, washed and coarsely chopped

1 teaspoon capers, chopped

1/2 teaspoon kosher salt

Freshly ground black pepper

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