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Seafood in the summer is great because it's quick to cook (limiting time over a hot stove) and doesn't leave you feeling weighted down. This recipe from Food52 takes seared scallops and adds a fresh spring onion and tarragon cream to the equation. The result is a sweet scallop that's balanced by an herby and fresh cream sauce. It's easy to cook and looks stunning on the plate.
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About the Author: Will Gibney is currently a summer intern here at Serious Eats and loves being around so much food. He recently found true love in a Jamón de Bellota in Spain
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