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Scallops with sweet corn puree, prosciutto and lemon butter
date:Jan 22, 2014
for 2-3 minutes or until golden brown. Stir in lemon juice.

6. Arrange 3 reserved shells on each plate. Divide the corn mixture among the shells. Top with the scallops. Drizzle over the butter mixture. Sprinkle with the prosciutto. Season with pepper. Top with parsley.

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