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Spring supper: Make diver scallops with a kale salad

 / Updated  / Source: TODAY recipes

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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.

Kale salad

Courtesy of Eric Gabrynowicz

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