INGREDIENTS

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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