Pan-fried Scallops with Sumac

Ingredients – serves 2 – page 217 The Lebanese Kitchen

  • 16 small scallops
  • 1 tablespoon sumac
  • 50g butter – I used a little less but the scallops were very small
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • juice of one lemon
  • 2 tablespoons chopped parsley

Toss the scallops in the sumac; melt the butter with the olive oil in a frying pan; add the scallops and cook for 1-2 mins until golden; add the garlic and turn the scallops over and cook for 1-2 mins more; add the lemon juice and the parsley.

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