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

　　

Ingredients

serves 4

　　1 tablespoon tamarind paste

　　3 tablespoons water

　　4 tablespoons mild extra-virgin olive oil

　　12 sea scallops

　　Salt

　　

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.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf