Scallops with Tamarind (2-4)

This is a recipe from the excellent ” Tamarind & Saffron ” by Claudia Roden 1999. This covers recipes from the Middle East but I would recommend all of her books.

Scallops with Tamarind (2-4)
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Scallops with Tamarind (2-4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat the tamarind paste and water in a little pan, stirring, until the tamarind dissolves. Allow to cool, then beat in the oil.
  2. Wash the scallops and pull away the intestinal thread. Cook them in a hot oiled frying pan for 30-40 seconds on each side, sprinkling with a little salt.
  3. Serve hot with a drizzle of the dressing on each.
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