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Mario Batali's Network

Slide 6 of 11

Seared Scallops with Basil, Anchovy and Sweet Corn Pudding

The quality of the seafood is key in this lemony, piquant dish. April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops that haven’t been treated with any kind of preservative. Instead of being milky white, they’re almost coral-colored.

Plus: More Seafood Recipes and Tips

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