Ingredients
- 5 slices bacon
- Salt and black pepper
- 18 sea scallops
- 2 tablespoons extra-virgin olive oil or vegetable oil, 2 turns of the pan
- 4 scallions chopped
- Crab dip, store bought
- Asparagus spears, blanched
- 1 crusty baguette, sliced at bakery counter
Description
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Rachael Ray
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