Five-Spice Scallops

Five-Spice Scallops

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From: EatingWell Magazine, December 2006

You could also serve the scallops over Asian salad greens dressed with sesame oil and rice vinegar for a simple dinner.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 pound large dry sea scallops, quartered (see Note)
  • 1/4 teaspoon salt
  • 1 teaspoon five-spice powder, (see Note)
  • 2 teaspoons canola oil

Preparation

  • Active

  • Ready In

  1. Preheat broiler.
  2. 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.

Nutrition information

  • Per serving: 50 calories; 1 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 7 g protein; 9 mcg folate; 14 mg cholesterol; 0 g sugars; 0 g added sugars; 2 IU vitamin A; 0 mg vitamin C; 6 mg calcium; 0 mg iron; 295 mg sodium; 116 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 1/2 lean meat

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