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.
