| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | *unsorted r, Appetizers, Bon-ap, Seafood | 4 | servings | |
INGREDIENTS
| 1 | c | Fresh orange juice |
| 4 | Whole star anise | |
| 2 | tb | Sugar |
| 1 | ts | Cornstarch |
| 1 | tb | Peanut oil; may be doubled |
| 1 | tb | Orange zest; see prep note |
| 4 | md | Leeks; see prep note |
| 16 | Sea scallops |
INSTRUCTIONS
DIRECTIONS 1) PREP ORANGE PEEL: 1 tablespoon 1/2 x 1/8-inch orange peel strips (orange part only) 2) PREP LEEKS: 4 medium leeks (white and pale green parts only), cut crosswise into 1/2-inch pieces 3) Boil juice and star anise in saucepan until juice is reduced to 2/3 cup, about 4 minutes. Cool; remove star anise and reserve. Whisk sugar and cornstarch into juice. Heat oil in heavy large skillet over medium-high heat. Add orange peel strips and reserved star anise to skillet and saute 1 minute. Add leeks; saute until tender, about 6 minutes. Add scallops; saute until opaque in center, turning once, about 3 minutes. Add juice mixture; boil until sauce thickens slightly, about 2 minutes. Season with salt and pepper. Bon Appetit January 1999 Flavors Of The World : Star anise has been showing up all over restaurant menus lately, even in seafood dishes. This light and lively first course was inspired by such recipes. REVIEW: Heater (jgue@telusplanet.net) from Lloydminster, AB Canada on 02/11/99 "This is the most flavorable scallop recipe that we've had in a long time. Even more importantly, the recipe is true to its times and method of preparation. The Star Anise is a wonderful change. My guests are still ranting about this one!" -- Reader from Canada EACH 176 cals, 5g fat (25% cff) estimated by mastercook and kitpath@earthlink.net 3/99 Recipe by: Bon Appetit January 1999 Flavors Of The World Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 14, 1999, converted by MM_Buster v2.0l.
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