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Seared Scallops with Asparagus and Leeks Recipe


16 asparagus spears, trimmed
12 baby leeks (or, for a more pungent allium presence, scallions)
Olive oil
Sea salt and freshly ground black pepper
1 small handful fresh marjoram or summer savory sprigs, leaves plucked from the stems
1 lemon
12 ginormous sea scallops or 16 to 20 smaller sea scallops
2 pinches five-spice powder (optional)
Butter (optional)



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