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Brodetto di Mare



½ pound sea scallops
½ pound shrimp, peeled and deveined
Sea salt, preferably gray salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
2 tablespoons Pernod
1 cup dry white wine
¾ pound clams, scrubbed
½ pound mussels, scrubbed and debearded
2 cups peeled, seeded, and finely diced tomato
tablespoons chopped fresh tarragon
2 tablespoons unsalted butter

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