I ADORE SEA SCALLOPS, BUT IT TOOK THE CHEF AT LOU IN LOS ANGELES TO TEACH ME HOW TO COOK THEM PROPERLY. HERE THEY ARE PAIRED WITH GRATTONI PASTA, SQUARE-SHAPED AND ABOUT THE SIZE OF RICE. THE GRATTONI IS TOSSED WITH PIECES OF PANCETTA AND DICED TOMATO. YOU MAY SUBSTITUTE RICE, ORZO OR PUREE OF CELERY ROOT. PRACTICALLY ANYTHING TASTES GOOD WITH SCALLOPS.
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