<http://schema.org/description>
"Pappardelle are broad Italian egg noodles, so we&amp;#039;ve borrowed the name for our wide ribbons of summer squash, which are fun to make with a vegetable peeler. The secret behind the delicately crunchy, golden crust on the saut\u00E9ed sea scallops is a light dusting of cornstarch."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a26119/golden-sea-scallops-vegetable-pappardelle-4031/>