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Seared Sea Scallops with Carrot Marjoram Sauce

Source: Martha Stewart Living, November 2000
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This recipe appeared in "Martha Stewart Living." It has been adapted from "The Herbfarm Cookbook," by Jerry Traunfeld. The television version calls for 1 medium shallot, finely chopped, and 4 tablespoons unsalted butter, room temperature, cut into 8 pieces.

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