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	<title>eGourmet Recipes &#187; Seafood</title>
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	<description>Recipes from The Sell Gourmet Network</description>
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		<title>Sauteed Sea Scallops</title>
		<link>http://www.egourmetrecipes.com/2009/07/11/sauteed-sea-scallops/</link>
		<comments>http://www.egourmetrecipes.com/2009/07/11/sauteed-sea-scallops/#comments</comments>
		<pubDate>Sat, 11 Jul 2009 14:58:45 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[scallops]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=305</guid>
		<description><![CDATA[
1 1/2 lbs large sea scallops
RUSSELL&#8217;S FAMOUS All Purpose Seasoning
1/4 cup all purpose flour
2 tablespoons butter
2 tablespoons finely chopped parsley
lemon wedges
Place scallops in a bowl and liberally season with RUSSELL&#8217;S FAMOUS All Purpose Seasoning.  Toss scallops to coat all sides with seasoning (more or less to taste).  Dip in flour, both sides, and saute in butter to [...]]]></description>
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		<item>
		<title>Flounder Fillets En Papillote</title>
		<link>http://www.egourmetrecipes.com/2009/07/11/flounder-fillets-en-papillote/</link>
		<comments>http://www.egourmetrecipes.com/2009/07/11/flounder-fillets-en-papillote/#comments</comments>
		<pubDate>Sat, 11 Jul 2009 14:54:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Main Attraction]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[en papillote]]></category>
		<category><![CDATA[flounder]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=302</guid>
		<description><![CDATA[4 flounder fillets skinless &#38; boneless                 about 4 oz. each
1 small yellow squash thinly sliced
1 small zucchini squash thinly sliced
16 cherry tomatoes cut in half
3 large mushrooms brushed and sliced (crimini, shiitake, portabela)
1/4 cup dry vermouth or good dry white [...]]]></description>
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		<item>
		<title>Spicy Baked Oysters with Caramelized Onions</title>
		<link>http://www.egourmetrecipes.com/2009/05/04/spicy-baked-oysters-with-caramelized-onions/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/04/spicy-baked-oysters-with-caramelized-onions/#comments</comments>
		<pubDate>Tue, 05 May 2009 04:40:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[caramelized onions]]></category>
		<category><![CDATA[oysters]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=11</guid>
		<description><![CDATA[Serves 4



1 Tbsp
Olive Oil


1 Tbsp
Unsalted Butter


2 Large
Onions, thinly sliced



Salt and Pepper to taste



Rock salt, for cooking and serving


24
Oysters, shucked and left on the bottom shells


8 Tbsp
Unsalted Butter



Cayenne Pepper, to taste


6 slices
Thin sliced bacon, each cut into 4 pieces


1 cup
Fresh Breadcrumbs



Flat Leaf Parsley for Garnish



Preheat oven (or grill) to 450°.  Caramelize onions in the oil and [...]]]></description>
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