Seared Scallops with Asian Barbecue Sauce
	
	1½ pounds large scallops, each cut into thinner halves
	3 tbs hoisin sauce
	2 tbs teriyaki sauce
	2 tbs lemon juice
	¼ tsp five-spice powder
	2 tsp canola oil
	
	Prepare the scallops and place in a bowl.
	Stir together the hoisin sauce, teriyaki sauce, lemon juice and 
	five-spice powder. Pour over the scallops and refrigerate 30 minutes.
	
	Drain the scallops, reserving the marinade.
	
	In a large nonstick skillet, heat one teaspoon oil over medium-high heat. 
	When the pan is hot, add half of the scallops. Cook for two minutes on each 
	side, or until cooked through. Remove from the pan. Repeat with the remaining 
	teaspoon oil and scallops. Remove from pan. Repeat with the remaining teaspoon 
	oil and scallops. Remove from the pan.
	
	Put the marinade into the pan. Boil down until thickened. Remove the pan from 
	the heat put the scallops and any juices that have gathered around the scallops 
	back into the pan. Stir until coated and glazed. Serve.
	
	Serves Four

	
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