Scallops With Tamarind Food

SCALLOPS WITH TAMARIND

Steps:

• In a little pan, heat the tamarind and water, stirring, until the tamarind dissolves, and let it cool. Then beat in the oil.
• 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.
• Serve hot with a drizzle of the tamarind dressing on each.
• Variation
• Another dressing for scallops is 3 tablespoons extra-virgin olive oil and 1 teaspoon cinnamon.

PAN-FRIED SCALLOPS

Steps:

• Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
• Finish off with roughly chopped coriander and salt and pepper. Serve straight away.

SCALLOPS WITH HERBED BROWN BUTTER

Steps:

• Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.