Instructions: In a medium bowl, combine the marinade ingredients. Add the scallops and mix until evenly coated. Let stand for 15 minutes.

For the Dipping Sauce: In a small bowl, combine the sweet chili sauce, soy sauce, water, rice vinegar and dry mustard; mix well.

For the Dish: In a shallow bowl, combine the macadamia nuts, sesame seeds, and five-spice powder. Place the cornstarch for dusting in a separate bowl and the egg in another bowl. First, lightly dust the scallops with cornstarch; shake to remove excess. Dip it in the egg, drain briefly, then evenly coat with the macadamia mixture.

Place a wide frying pan over medium heat until hot. Add the oil, swirling to coat the sides. Add the scallops and pan-fry, turning once, until golden brown, about 2 minutes on each side. Place on a serving platter and serve with the dipping sauce on the side.

This recipe yields 4 servings.

CANADA"

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