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November 28, 2012 9:00 PM

Big flavors enhance delicate scallops

If you’re partial to foods cooked in a flavorful tomato sauce, then you’ll like this riff on an Israeli recipe adapted from "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi. The scallops remain especially plump and moist. You can add a cup of clams, which we omitted from the original recipe. Serve with rice, couscous or bread.

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