Ingredient: tri-colored heirloom carrots

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Pan-Seared Scallops

Recipe courtesy of Donny Troutman, CEC, Executive Chef, Yellowstone Country Club (Billings, Mont.)...

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Coriander-Seared Chilean Sea Bass

Recipe courtesy of Devin Brunelli, Chef de Cuisine, Forsyth CC, Winston-Salem, N.C.
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