Rich scallop dish welcomes fall weather

09/26/2007 | NYTimes.com

Scallops browned in butter and simmered with aromatics resemble a classic cream-based French dish, Mark Bittman writes in The New York Times. Preparing the scallops with olive oil and tomatoes cuts the fat content, but Bittman notes that the richer version of the dish is particularly appropriate during the cool fall weather.

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