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Ingredients
  • 14 to 16 large sea scallops thawed, 1.25 pounds
  • salt to taste
  • pepper to taste
  • 1 tablespoon olive oil
  • 3 tablespoons salted butter softened
  • 1.5 tablespoon lemon juice
  • 2 cloves garlic minced
  • ½ tablespoon fresh parsley chopped
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