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Seared fresh scallops pair beautifully with garlicky pasta. If you like, you can substitute 12 ounces of egg fettuccine for the pappardelle. Slicing the raw scallops in half horizontally will give you more pieces and more delicious seared crust.

Source: Everyday Food, September 2003
Total Time Prep Servings

Ingredients

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Cook's Notes

For best results, do not use a nonstick skillet when cooking the scallops.

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