Langoustines with orange saffron butter and swede tahini mash from Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean by Silvena Rowe

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Notes about this recipe

  • mcvl on September 30, 2015

    Oh my golly, people, run out and make this recipe right now. I simplified it thus: (a) cubed and roasted the rutabagas (swedes) and did not mash them (b) used scallops instead of langoustines (c) used all the flavorings for both the seafood and the mash together (minus the olive oil) in a frying pan (d) right at the last minute stirred in the scallops and rutabaga cubes and heated the whole dish just long enough to cook the scallops (3 minutes) I served it over bread.

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