Does anyone know where I can find tamarind paste in block form? So far I've only been able to find the more jam-like tamarind concentrate in jars. Rockville/Gaithersburg area is preferred, but I'm willing to drive. Thanks!
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.