<http://schema.org/description>
"Clark sears these scallops quickly, so they develop a golden brown crust but stay tender and medium-rare inside. The relish is also terrific on toast, in an omelet, and with lamb.\r\n\r\n&nbsp;\r\n\r\nRecipe:&nbsp;Seared Scallops with Tomato-Fennel Relish\r\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.sunset.com/m/food-wine/techniques/cooking-seafood/cooking-seafood_7>