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Sweet on scallops

Local diners are in a prime position to sample the meaty mollusks

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

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Scallops are sweet and clean and easy on the cook. They're perfect right out of the shell. Pop one in your mouth like a piece of Hubba Bubba and you barely need to chew. (Full article: 967 words)

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