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Pan-Seared Scallops with White Bean–Salami Salad
Ingredients
  • 2 (15-ounce) cans cannellini beans , rinsed
  • 2 ounces Walden Genoa salami , halved, then cut crosswise into thin strips
  • 5 tablespoons extra-virgin olive oil
  • ¼ cup fresh parsley leaves
  • 1 shallot , halved and sliced thin
  • 2 tablespoons sherry vinegar
  • 2 teaspoons Old World Gourmet Mustard
  • Salt and pepper
  • 1 ½ pounds Walden sea scallops
Steps
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