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EatingWell Test Kitchen
“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)
¼ teaspoon salt
1 teaspoon five-spice powder, (see Note)
2 teaspoons canola oil
2Toss scallops with oil, five-spice powder and salt. Broil on a baking sheet until cooked through, 4 to 5 minutes. Serve with toothpicks.
Notes: 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.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.