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Essdras M Suarez/Globe Staff
Soft-shell crab with ginger-garlic sauce, pickles, and yuzu-flavored aioli.
Gulf shrimp ceviche with lemon, lime, red onions, avocado, and jalapeño.
Seared scallops in parsnip puree and corn veloute with a summer succotash.
Scallops, smoked strawberries, radish, radish greens, and olive oil.
Ice cream sandwich with Rice Krispie chocolate-chunk cookies and bourbon caramel.
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