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Scallops: Five-Spice Scallops

Source of Recipe


The Seattle Times






List of Ingredients



• 2 tsp vegetable oil
  
• 2 small green onions, thinly sliced
  
• 1 medium clove garlic, peeled and minced
  
• Pinch crushed red pepper flakes
  
• 2/3 lb. small bay scallops
  
• 1/2 tsp five-spice powder
  
• 1/4 tsp salt
  
• Freshly ground black pepper to taste
  
• 2 Tbsp lemon juice
  
• 1 tsp butter or margarine
  
• Optional: 1 Tbsp minced parsley
  






Instructions



1. Heat the oil in a heavy skillet over medium heat. Add the green onions, garlic and red pepper flakes. Cook 1 minute.
   
   
2. Add the scallops, five-spice powder, salt and pepper; saute 3 to 5 minutes, until the scallops are cooked through.
   
   
3. Remove the scallops with a slotted spoon to a plate. Add the lemon juice and butter; cook about 1 minute, until the mixture has thickened. Pour juices that have been released from the scallops into the pan and cook briefly to thicken the sauce. Remove from the heat. Put the scallops back into the pan, stirring to coat with the sauce.
   
   Garnish with parsley, if using, and serve.
   
   Makes 2 servings.