Recipe News: Spicy! Steal this sensational scallops recipe

"About the chef:
Ron Burns’ introduction to the restaurant industry came in 1975 when he signed on as a busboy at the Blue Max Steak House in Seattle, Wash. Finding himself hooked on the fast pace of the business, he decided he wanted to become a chef and enrolled at the Horst Mager Culinary School (now the Western Culinary Institute) in Portland, Ore."

Includes recipe for:

• Pepper Scallops with Asian Slaw

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