From: Chef/owner John Brandt-Lee, Avalon Restaurant, West Chester, PA. Yield: 6 servings. 6 U-10 dry-packed fresh sea scallops 3 Tbsp. lemon juice 3 Tbsp. olive oil 1 Tbsp. champagne vinegar 1 small shallot, diced ⅛ cup fresh parsley leaves, cut up to taste, fresh cracked pepper 4 hearty stalked pieces of asparagus, peeled raw lengthwise to taste, Maldon sea salt to taste, lemon-infused oil (preferably Agrumato) Slice each scallop into wafer-thin medallions (should yield ...

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