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Reviewed Pan Seared Scallops with a Tomato and White Chocolate Beurre Blanc

Wednesday, Apr 18, 2012 on Cooking Channel

"This was absolutely heavenly! I didn't use quite as much vinegar and lemon juice (I'm not a fan of tangy), and I just added some extra white wine. This dish sauce was so delicious, my boyfriend grabbed a spoon and started to eat the left overs off his plate. "