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- lolly mackenzie - 08-21-2001
okay what about the scallops seared with a sabayon sauce made with a splash of the sancerre blanc,some finely chopped dill and a little kick if cayenne? Be okay with this?
- Thomas - 08-21-2001
Do it, and tell me when to be there!
- lolly mackenzie - 08-22-2001
Scallops ala Sancerre Blanc Sabayon is on the menu tonight - I'll post the reviews tommorrow!