You could also serve the scallops over Asian salad greens dressed with sesame oil and rice vinegar for a simple dinner.
- 1 pound large dry sea scallops, quartered (see note)
- 2 teaspoons canola oil
- 1 teaspoon five-spice powder (see note)
- 1/4 teaspoon salt
- Note: We prefer "dry" sea scallops (not treated with sodium tripolyphosphate, or STP). Scallops treated with STP ("wet" scallops) are mushy, less flavorful and will not brown properly.
Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.
Preheat the broiler.
Toss the scallops with oil, five-spice powder and salt. Broil on a baking sheet until cooked through, 4-5 minutes. Serve with toothpicks.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
61 calories; 2g total fat; 0g total saturated fat; 19mg cholesterol; 164mg sodium; 2g carbohydrates; 0g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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