Instructions: 1) PREP ORANGE PEEL: 1 tablespoon 1/2 x 1/8-inch orange peel strips

(orange part only)

2. PREP LEEKS: 4 medium leeks (white and pale green parts only), cut crosswise into 1/2-inch pieces

3. Boil juice and star anise in saucepan until juice is reduced to 2/3 cup, about 4 minutes. Cool; remove star anise and reserve. Whisk sugar and cornstarch into juice. Heat oil in heavy large skillet over medium-high heat. Add orange peel strips and reserved star anise to skillet and saute 1 minute. Add leeks; saute until tender, about 6 minutes. Add scallops; saute until opaque in center, turning once, about 3 minutes. Add juice mixture; boil until sauce thickens slightly, about 2 minutes. Season with salt and pepper.

showing up all over restaurant menus lately, even in seafood dishes. This light and lively first course was inspired by such recipes.

02/11/99 "This is the most flavorable scallop recipe that weve had in a long time. Even more importantly, the recipe is true to its times and method of preparation. The Star Anise is a wonderful change. My guests are still ranting about this one!" - Reader from Canada

NOTES : TO TRY - Appetizer course, but I just bet this would be good as a light meal with jasmine rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.