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Sautéed Scallops With Crushed Peppercorns Recipe - NYT Cooking

Date Added: 8/2/2020    Source:

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  • 1 1/2 pounds large dry-packed sea scallops, about 24 pieces, tough muscle (foot) on the side removed from each
  • Kosher salt
  • 1 teaspoon black peppercorns, crushed
  • 1 teaspoon green peppercorns (dried, not canned), crushed
  • 1 teaspoon rose (pink) peppercorns, crushed, plus a few whole for garnish
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 1 tablespoon amontillado or other dry sherry
  • 6 ounces crème fraîche
  • 1 teaspoon freshly grated lime zest
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon chopped mint or tiny mint leaves

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