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Curried Scallops with Tomatoes
• 1-1/2 to 2 lb. sea scallops
• 2 Tbls. curry powder
• 1 Tbls. vegetable oil
• 1/2 cup of heavy cream
• 3 Tbls. lime juice
• 1/2 cup cilantro, chopped
• Widow No Survivors Hot Sauce (to taste)

Core tomatoes and cut in half horizontally; gently squeeze to remove most of the seeds. Chop tomatoes into 1/2" pieces and set aside.

Salt and pepper scallops to taste. Spread curry powder on a plate and dredge scallops with it.

Cook the scallops in hot vegetable oil in a large nonstick skillet over med-hi heat until well browned, or about 2 minutes each side.

Add tomatoes and cream and cook until just heated. Splash on hot sauce to taste and stir in the lime juice and cilantro.

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