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Pan-Seared Scallops with Mushrooms & Leeks
Ingredients
  • 3 tablespoons butter, divided
  • 1.5 pounds sea scallops, patted dry
  • ½ teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 8 ounces sliced mushrooms, 1 small package any kind you want
  • 2 medium leeks, cut in half crosswise & sliced very thin lengthwise
  • 3 to 4 cloves garlic, minced
  • ½ cup vermouth
  • ⅓ cup whipping cream
  • 1 ounce (¼ cup) shredded Dubliner cheese
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