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Pan-fried Scallops with Tamarind

Marie Claire Recipe: Pan-fried scallops Schwartz

Ingredients:

• 1 tbs tamarind paste
• 1 tbs water
• 12 large scallops
• 1 tbs oil
• 25g (1oz) butter
• 1 lemon, cut into wedges

Directions:

1. Mix the tamarind paste and water together.
2. Place one side of the scallop into the spice mixture.
3. Heat the oil in a hot frying pan and place the scallops spice side down in the pan and cook for 1-2 minutes.
4. Turnover, add the butter to the pan and cook for a further 2 minutes.
5. Serve with a green salad and the lemon wedges.

Serves 4 as a starter.

Words by Schwartz, Thursday 20 March 2008


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