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A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.
Spoon stuffing equally over fish fillets. Roll up tightly and fasten with a toothpick.
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A fish related to the herring usually purchased canned in oil or packed in salt. Anchovy paste…
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