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SLIDESHOWS: Scallops


Seared Scallops with Pinot Gris Butter Sauce

Hugh Acheson (an F&W Best New Chef 2002) of Five & Ten restaurant and Gosford Wine in Athens, Georgia, flavors shallots with butter and Pinot Gris to create a sauce for scallops: "Pinot Gris loves shellfish," he says.

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