Pan-fried Scallops with Tamarind and Chinese Five Spices

Pan-fried Scallops with Tamarind and Chinese Five Spices

Pan-fried Scallops with Tamarind and Chinese Five Spices

Cook Time
10 Minutes
Ingredients
6
Servings
4 as a starter
Spicy pan fried scallops with tamarind chutney and Chinese 5 spice to serve as a starter with a green salad and lemon wedges
Ingredients
  • 12 large scallops

  • 1½ teaspoon Chinese 5 Spice

  • 2 tablespoons tamarind paste

  • 5 teaspoon oil

  • 25 gram (1 ounce) butter

  • 1 lemon, cut into wedges

Key Products
Chinese 5 Spice

Product Information

£ 2.28/unit,58g

Instructions

  • 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.

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