Nutrition per serving may change if servings are adjusted.
1 pound large dry sea scallops, quartered (see Note)
¼ teaspoon salt
1 teaspoon five-spice powder, (see Note)
2 teaspoons canola oil
Toss 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.
50 calories;1.0 g fat(0.0 g sat); 0.0 g fiber; 2.0 g carbohydrates; 7.0 g protein; 9.0 mcg folate; 14 mg cholesterol; 0.0 g sugars; 0.0 g added sugars; 2.0 IU vitamin A; 0.0 mg vitamin C; 6.0 mg calcium; 0.0 mg iron; 295 mg sodium; 116.0 mg potassium