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Curried Scallops with Tomatoes
- 3 medium ripe tomatoes
- 1 tablespoon peanut or vegetable oil
- 1 1/2 to 2 pounds large sea scallops
- Salt and freshly ground black pepper
- 2 tablespoons curry powder, or to taste
- 1/2 cup heavy cream, sour cream, or yogurt, optional
- Juice of 1 lime
- 1/2 cup washed, dried, and chopped fresh cilantro
Directions:View on Epicurious
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