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.
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