A great recipe, I used stock cubes and suggest that frozen scallops can be used here without a huge loss of taste and texture.
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This is the blog of a man, his family and fiends as they try to scale the heights of the culinary Mount Olympus or sometimes just stumble in the foothills. It's about the triumph of optimism over experience, safe in the knowledge that it is better to have tried and failed rather than to have bought a ready-meal.
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