Asian Scallops

Serves 4

Ingredients
¼ cup 1-2-3 Vegetable Broth
1 pound scallops, rinsed and dried
1 tablespoon shallots, finely minced
1 teaspoon ground coriander
1 teaspoon dried fennel
¼ teaspoon ground cumin
1/8 teaspoon turmeric
lemon slices

Directions
In a large, nonstick skillet, heat the broth over high heat. Add the scallops to the skillet, stirring slightly with a wooden spoon and cook for about 1 minute. Add shallots, coriander, fennel, cumin, and turmeric to the scallops, and cook for about 3 minutes turning scallops until they are golden or lightly browned. Add a squeeze of lemon juice before removing from heat. Serve piping hot.

Adapted from ‘The Fat Flush Cookbook’