Scallops and Leeks in Star Anise-Orange Sauce

• 1 cup fresh orange juice
• 4 whole star anise
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• 2 tablespoons peanut oil
• 1 tablespoon 1/2 x 1/8-inch orange peel strips (orange part only)
• 4 medium leeks (white and pale green parts only), cut crosswise into 1/2-inch pieces
• 16 sea scallops

1. Boil juice and star anise in saucepan until juice is reduced to 2/3 cup, about 4 minutes.
2. Cool; remove star anise and reserve.
3. Whisk sugar and cornstarch into juice.
4. Heat oil in heavy large skillet over medium-high heat.
5. Add orange peel strips and reserved star anise to skillet and saute 1 minute.
6. Add leeks; saute until tender, about 6 minutes.
7. Add scallops; saute until opaque in center, turning once, about 3 minutes.
8. Add juice mixture; boil until sauce thickens slightly, about 2 minutes.
9. Season with salt and pepper.

orange juice, star anise, sugar, cornstarch, peanut oil, leeks, scallops

Taken from www.epicurious.com/recipes/food/views/scallops-and-leeks-in-star-anise-orange-sauce-5894 (may not work)