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Virginia Sea Scallops with Shallots and Walnuts

6 tablespoons unsalted butter
4 tablespoons light olive oil
2 pounds sea scallops, patted dry
4 teaspoons shallots, pared, finely chopped
3/4 cup toasted walnuts, coarsely chopped
4 teaspoons chives, finely chopped
salt & white pepper, to taste

Heat butter and oil over medium heat until hot. Add scallops and sauté for 2 to 3 minutes, then add shallots and stir. Add walnuts and chives and cook for 1 minute; drain off excess fat. Season to taste with salt and pepper. Divide onto four warm serving plates and garnish with lemon wedges. Serves 4 to 6.

Based on 6 servings

Total calories per serving: 555. Percentage of calories from protein: 24. Percentage of calories from carbohydrates: 7. Percentage of calories from fat: 68. Percentage of calories from saturated fat: 17.