Pan-fried Scallops with Tamarind and Chinese Five Spices
Spicy pan fried scallops with tamarind chutney and Chinese 5 spice to serve as a starter with a green salad and lemon wedges
- 1 Heat the remaining 3 tsp oil in a hot frying pan over a medium heat and place the scallops spice side down in the pan and cook for 1-1½ minutes.
- 2 Remove the scallops from the refrigerator and set aside to come to room temperature for ½ an hour before cooking.
- 3 Mix the Perfect Shake Chinese 5 Spice Herb & Spice Blend with the tamarind paste and 2 tsp oil. Place one side of each scallop into the marinade.
- 4 Turn over, add the butter to the pan and cook for a further 1 minute. Serve with a green salad and the lemon wedges.