Created and presented by Myra Kornfeld
Here, spice-rubbed scallops are topped with a zesty sauce. Five- spice powder, a combination of fennel, star anise, cinnamon, cloves, and schezwan peppercorns, along with fermented black soy beans, give this dish its signature flavor. Both are available in gourmet stores and Asian markets. Have all the ingredients for the sauce ready to go before you sauté the scallops, since the sauce comes together in just a couple of minutes.
Editor's note: Myra's recipe calls for sesame oil, which is characteristic of Chinese cuisine. At the cost of altering its flavor, you can cut the omega-6 content of this recipe radically by using mildly nutty macadamia nut oil instead.
Cook's note: To prep the black beans, immerse them in a little water. Lift out the beans, leaving the salt behind. Chop the beans finely.
1 tablespoon unrefined sesame oil or macadamia nut oil
© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com
About Myra Kornfeld
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.Learn more at MyraKornfeld.com.
Five-Spice Scallops with Chinese Black Bean Sauce