Scallops with Tamarind

Name: Scallops with Tamarind
Yield: serves 4
Ingredients: 1 tablespoon tamarind paste; 3 tablespoons water; 4 tablespoons mild extra-virgin olive oil; 12 sea scallops; Salt

December 9, 2011

You can buy tamarind paste (page 46) from Middle Eastern stores. Serve the scallops as an appetizer accompanied with a leaf salad.

Recipe information

Yield
serves 4

Ingredients

1 tablespoon tamarind paste

3 tablespoons water

4 tablespoons mild extra-virgin olive oil

12 sea scallops

Salt

Preparation

Step 1
In a little pan, heat the tamarind and water, stirring, until the tamarind dissolves, and let it cool. Then beat in the oil.
Step 2
Wash the scallops and pull away the intestinal thread. Cook them in a greased frying pan for 30–40 seconds on each side, sprinkling with a little salt.
Step 3
Serve hot with a drizzle of the tamarind dressing on each.
Variation
Step 4
Another dressing for scallops is 3 tablespoons extra-virgin olive oil and 1 teaspoon cinnamon.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsStir-Fry Middle Eastern Scallop Shellfish Seafood Tamarind Starter Dinner Nut Free Gluten Free Dairy Free Easy Quick 30 Minutes or Less 5 Ingredients or Fewer Weeknight Meals Saute Cookbooks

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