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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Thai Curried Scallops
by Wen Zientek-Sico

This scallop recipe is the perfect example of how a curry paste can add tons of flavor and interest to a very simple dish. If you do not have the Favorite Seafood Curry Paste on hand, Basic Red Curry Paste or commercial Thai curry paste can be used.

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Thai Curried Scallops

This scallop recipe is the perfect example of how a curry paste can add tons of flavor and interest to a very simple dish. If you do not have the Favorite Seafood Curry Paste on hand, Basic Red Curry Paste or commercial Thai curry paste can be used.

2 tablespoons oil
20 large sea scallops
2/3 cup chicken stock
3 tablespoons Favorite Seafood Curry Paste
1/2 cup coconut milk
Salt
Freshly ground black pepper

Heat the oil in a large heavy skillet or wok over medium high heat. Sauté the scallops for 3 minutes on one side, or until golden brown, then flip over and brown for 2 minutes on the other side. Remove the scallops from the dish and place on a hot platter to keep warm. Deglaze the pan with the chicken broth and add the curry paste. Boil until the stock is reduced by half. Add the coconut milk and reduce the heat to medium. Simmer until the sauce thickens, about 3-4 minutes. Season to taste with salt and pepper. Pour the hot sauce over the scallops and serve immediately.

Makes 4 servings.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

This recipe is part of our special feature on Thai Curries: Thai Curry - Adding the Flavors of Thailand to Your Table Tablespoon by Tablespoon. Read the article for hints and tips about making and using Thai curry pastes along with dozens more great recipes.