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3 Tbs. extra-virgin olive oil
1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
1 lb. all-natural (dry-packed) sea scallops
2 Tbs. unsalted butter
1 large shallot, minced
1/2 cup dry vermouth
Kosher salt and freshly ground black pepper
8 large fresh basil leaves, thinly sliced
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1st Keep
 amkominiarek
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