From: Chef John Brandt-Lee, Avalon Restaurant, West Chester, PA and Avalon Pasta Bistro, Downingtown, 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 as needed, lemon-infused olive oil (preferably ...

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