Scallops and leeks in star anise-orange sauce - bon-ap

Yield: 4 servings

Measure Ingredient
1 cup Fresh orange juice
4 \N Whole star anise
2 tablespoons Sugar
1 teaspoon Cornstarch
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.

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