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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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SCALLOPS WITH THAI CURRY AND CASHEW SAUCE

From: Chef Ricky Kirsop, McCORMICK & SCHMICK’s
Primary category: Steel City Chefs

Ingredients:

5 large sea scallops
salt and pepper
One tablespoon canola oil

For Sauce:
1/4 cup rough chopped salted cashews
2 tablespoons chopped fresh cilantro
1/2 cup sweet chili sauce
2 tablespoons green tai chili paste
2 tablespoons coconut milk
For vegetables:
Finely chopped mixture of broccoli, snow peas, peppers, cauliflower and carrots
1 tablespoon oil
salt and pepper
2 tablespoons key lime juice
1 tablespoon balsamic and port wine reduction
Directions:
Heat a tablespoon of oil in a skillet. Add the scallops and cook until nicely browned on both sides.
Mix all the sauce ingredients and reserve for serving. Quickly sauté the vegetables in a small amount of oil for 1 or 2 minutes. Season with salt and pepper and add the key lime juice and balsamic and port wine reduction.
Serve the scallops over a spoon or two of the sauce and accompany with jasmine rice and the vegetable medley. Garnish with micro greens.

ingredients(s): cashews, cilantro, scallop,

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