(Continued from page 1) Seared scallops may appeal to diners looking for healthy fare or an indulgent treat, but some chefs say it’s just a matter of classic good taste. “They’ve always been the quintessential appetizer at nicer restaurants,” said chef Paul Virant of Vie in Western Springs, Ill., and Perennial Virant in Chicago. “People like them because they’re sweet and rich. They’re delicious.” Virant says he has been serving ...

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