Food Seared Sea Scallops with Pea-Basil Purée and Peppered Carrot Sauce By Yankee Magazine|Apr 28 2004| Yankee Magazine More by Yankee Magazine PRINT Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Login to post a commentLogin You might also like...FoodYankee Magazine“Weekends with Yankee” Season 9 Recipes By Yankee Magazine FoodYankee Custom EditorsGifts from Florida Citrus Celebrate Health This New Year By Yankee Custom Editors FoodYankee Magazine5 Citrus Recipes to Brighten Your Winter Table By Yankee Magazine FoodAmy TraversoThe Best Things Our Food Editor Ate This August By Amy Traverso
