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Ingredients
- 1 T olive oil
- 2 C chopped tomato
- 1 C chopped parsley
- 2 t rice vinegar
- 1/2 t sugar
- 1/4 t pepper
- 2T cornmeal
- 1 1/2 lbs sea scallops
- 1 t fresh chopped rosemary
Preparation
Step 1
Skillet med-high heat. Combine tomato through pepper. Combine cornmeal, rosemary and scallops in bag and shake. Cook scallops in pan 3 min on each side.
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