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Dwyers’ Executive Chef Bill Wavrin’s tender and crunchy appetizer highlights a duo of sweet, ocean-fresh sea scallops, skillet-seared and crusted with basil, oregano and rosemary. These are placed on crisp, toasted ciabatta crostinis, and paired with arugula and a tangerine and blood orange habanero vinaigrette dressing, accented by tomato chutney. Dwyers, 13851 S. Tamiami Trail, Fort Myers; (239) 425-0782.

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