This scallop recipe works as either an appetizer or entree. Watch Master Chef George Karousos, executive chef of Eastern Fisheries (www.easternfisheries.com), pair tender, sweet scallop meat with mustard sauce and Belgian endive salad. The sea scallops, harvested by Eastern’s scallop fleet in the N. Atlantic, are seared until their sugars caramelize into a golden brown.
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