Scallops With Tamarind Recipes

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.

Steps:

• Prepare grill for cooking.
• Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
• Make sauce:
• Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing hard on solids, and discard solids.
• Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes.
• Grill shrimp:
• Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
• Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
• Spoon tamarind sauce over shrimp (still in shells) in a serving dish.