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Ingredients
  • 8 large (1-oz.) sea scallops, cleaned and patted very dry
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • Cooking spray
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons very finely chopped flat-leaf parsley
  • 2 teaspoons capers, very finely chopped
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon finely chopped garlic
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