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Seared scallops with cider cream

Scallops Rialto Restaurant in Cambridge serves seared scallops with a potato cake, hazelnuts, and cider cream. (Globe Photo / Aram Boghosian)
December 19, 2007

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Serves 4 To skin hazelnuts, toast them on a rimmed baking sheet in a 375 degree oven for 8 minutes or until they smell fragrant. Then rub them in an old towel (this makes a mess), until the skins fall off. (Full article: 186 words)

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