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8 jumbo dry day boat scallops
2 eggs
1 cup panko breadcrumbs
2 tablespoons olive oil
½ cup sun-dried tomato tapenade
½ cup green goddess dressing
1 tablespoon finely chopped fresh dill
Large leaf basil for garnish
Scallops are covered in breadcrumbs and seared to juicy perfection. They are then served with a duo of dressings and fresh herbs too, for a very elegant presentation.
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