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Ming Tsai’s ginger-thyme scallops

If you overdid it with double-baked goodness or deep fried dishes during the holiday, now is the time for a fresh, healthy start in the kitchen and on the dinner table. Ming Tsai, the chef and owner of Blue Ginger restaurant is here to help with his light and flavorful recipes for ginger-thyme scallops, Asian ratatouille with couscous and preserved lemon-edamame tapenade
/ Source: TODAY recipes

If you overdid it with double-baked goodness or deep fried dishes during the holiday, now is the time for a fresh, healthy start in the kitchen and on the dinner table. Ming Tsai, the chef and owner of Blue Ginger restaurant is here to help with his light and flavorful recipes for ginger-thyme scallops, Asian ratatouille with couscous and preserved lemon-edamame tapenade