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In a non-stick frying pan add a tablespoon of oil and heat the scallops for 1 minute over medium heat on both sides, until golden brown.
Strain the juice from the pan into a heatproof casserole and let it reduce for about 10 minutes over medium heat.
FONCASAL
Pol ind. Cantabria II, c/ Las Cañas 76
26009 - Logroño (La Rioja) Spain