Yield: 4 servings
|1 cup||Fresh orange juice|
|4 \N||Whole star anise|
|1 tablespoon||Peanut oil; may be doubled|
|1 tablespoon||Orange zest; see prep note|
|4 mediums||Leeks; see prep note|
|16 \N||Sea scallops|
1) PREP ORANGE PEEL: 1 tablespoon ½ x ⅛-inch orange peel strips (orange part only)
2) PREP LEEKS: 4 medium leeks (white and pale green parts only), cut crosswise into ½-inch pieces
3) Boil juice and star anise in saucepan until juice is reduced to ⅔ 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@...) 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@... 3/99
Recipe by: Bon Appetit January 1999 Flavors Of The World Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 14, 1999, converted by MM_Buster v2.0l.