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)
- 2 teaspoons canola oil
- 1 teaspoon five-spice powder, (see Note)
- 1/4 teaspoon salt
- Preheat broiler.
- Toss scallops with oil, five-spice powder and salt. Broil on a baking sheet until cooked through, 4 to 5 minutes. Serve with toothpicks.
Tips & Notes
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.
Per serving: 61 calories; 2 g fat (0 g sat, 1 g mono); 19 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 10 g protein; 0 g fiber; 164 mg sodium; 183 mg potassium.
Nutrition Bonus: Protein, magnesium, potassium, selenium.
EatingWell.com – 12/2015