Sea Scallops with celery roots puree, haricot vert, grape tomato and chive beurre blanc.

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Sea Scallops with celery roots puree, haricot vert, grape tomato and chive beurre blanc at Rive Bistro in Westport, Connecticut on June 29, 2013. Photo by Lisa Wiltse for The New York Times

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Size: 5759px × 3840px
Photo credit: © Alexandra / Alamy / Afripics
License: Royalty Free
Model Released: No

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