From: Chef Scott Szekretar, H2O Seafood Grill, Smithtown, NY. Yield: 4 servings. 4 ripe Bosc pears ½ lemon, juice only 2 cups Riesling wine ½ cup granulated sugar 1 vanilla bean 20 large sea scallops (about 2 lb.) 1 oz. dried porcini mushrooms 1 tsp. kosher salt ½ tsp. white pepper as needed for sauteeing, oil 2 Tbsp. cold butter, cut into pieces 2 Tbsp. snipped fresh chives Slice pears across widest part into ¾" slices. Each pear should yield 3 slices (with scraps that can be ...
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