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Scallops With Carrot Zoodles & Butter Sauce
  • SERVES:4
  • PREP: 10 minutes
  • TOTAL TIME: 25 minutes

I'll find any excuse to serve scallops for dinner.

  • 3 large carrots (about 1 pound)
  • 1 small bunch scallions (about 8 scallions)
  • 4 tablespoons canola oil
  • 3 cloves garlic, thinly sliced
  • ½ teaspoon kosher salt, plus more for seasoning the scallops
  • 1 pound jumbo scallops (8 scallops)
  • ¼ cup dry white wine
  • 2 tablespoons butter, cut into chunks
  • ¼ cup toasted slivered almonds

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