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Spring supper: Make diver scallops with a kale salad

The perfect spring (or summer) meal? Seafood and salad, of course! Here, chef Eric Gabrynowicz makes pan-seared diver scallops with blue potatoes, asparagus and a ramp vinaigrette, along with a kale and quinoa salad.

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Servings:
Makes 2 to 3 servings
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