[ HAWAII'S KITCHEN ]

Scallops take
a dusting of spice

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This dish was prepared by Fred DeAngelo of Tiki's Grill & Bar on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Five-Spiced Scallops

10 "diver" scallops, 10-count size
2 tablespoons white wine
2 tablespoons fish stock or clam juice
2 ounces sweet butter, at room temperature
Pinch Tahitian vanilla seeds (scraped from whole pod)
>> Five-spice blend
1 tablespoon Chinese five-spice
1 tablespoon salt
1/2 tablespoon white pepper

Combine five-spice blend ingredients. Season 1 side of scallops with blend.

Heat sauté dry pan over medium-high heat 1 minute. Place scallops, seasoned side down, into pan. Season other side with more of the blend. Sear 45 seconds, then turn. Deglaze pan with white wine. Add fish stock, toss together and remove pan from heat.

Remove scallops from pan.

Add butter to liquid in pan, then stir in vanilla beans to make a vanilla sauce. Serve over scallops.

Nutritional information unavailable.

Notes: For a fancier meal, the scallops may be served with:

>> Oven roasted tomatoes: Core 2 tomatoes and cut in half across the middle. Squeeze out seeds and cut each half into quarters. Toss with olive oil and vinegar. Roast at 150 degrees for 8 hours.

>> Grilled mushrooms: Cut a handful of a mixture of mushrooms into large pieces. Toss with macadamia nut oil, balsamic vinegar, salt and pepper. Grill about 3 minutes. Toss with a pinch of lemon zest and minced Italian parsley.