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Ingredients
  • 1 pound scallops, jumbo size, about 20 pieces, 1-inch wide
  • kosher salt, for seasoning
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • black pepper, freshly ground, for seasoning
  • ½ pound angel hair pasta
  • 3 teaspoons minced garlic
  • ½ cup chardonnay wine
  • 1 cup chicken broth, low sodium or unsalted
  • 2 tablespoons lemon juice, plus zest from one lemon
  • 2 tablespoons capers, rinsed
  • 1 tablespoon finely chopped parsley
  • 1 cup baby tomatoes, sliced in half
  •  
  • ¼ cup parmesan cheese, freshly grated
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