Directions

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.

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

Review: Heater (jgue@telusplanet. Net) from Lloydminster, Ab Canada on 02/11/99 "This is the most flavorable scallop recipe that we've 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

Each 176 cals, 5g fat (25% cff) estimated by mastercook and kitpath@earthlink. Net 3/99