DINNER PLAN Let star fruit shine at New Year's meal

By RENEE ENNA
CHICAGO TRIBUNE
This recipe is a nice way to acquaint yourself with star fruit, also known as carambola.
When sliced, this five-ridged citrus fruit delivers star-shaped bursts of a subtle, tangy flavor -- not to mention an easy way to dress up dishes for New Year's. Star fruit's skin is edible, so don't bother peeling it.
And, in a nod to the Eastern star, this menu has Asian overtones.
To continue the holiday theme, sprinkle dried cranberries over plates of arugula for a green-and-red salad topped with vinaigrette.
(Pomegranate seeds or, of course, cherry tomatoes are other red options.)
MENU
Saut & eacute;ed scallops over ginger-flavored rice with star fruit
Arugula with dried cranberries and vinaigrette
Warm sake or chilled chardonnay
Assorted cookies
TIPS
Do all the prep work while the rice is cooking.
Tangerine or orange segments can be substituted for the star fruit.
SAUT & Eacute;ED SCALLOPS OVER RICE WITH STAR FRUIT
The skin of star fruit, or carambola, is edible.
1 cup jasmine or long-grain rice
1 teaspoon sesame or olive oil
1 piece (1 inch long) ginger root, minced
2 tablespoons butter
2 star fruit (carambola), sliced crosswise
1 tablespoon vegetable oil
1 clove garlic, minced
1 pound scallops
1/2 teaspoon salt
Freshly ground pepper
1/2 cup fruity white wine, such as chardonnay
1 tablespoon soy sauce
2 tablespoons minced flat-leaf parsley
Sesame seeds, optional
Prepare rice according to package directions, stirring in the sesame oil and half of the ginger root before steaming. Heat 1 tablespoon of the butter in large skillet over medium heat; add star fruit. Cook until it begins to soften, about 1 minute. Remove from skillet; set aside.
Heat remaining butter and the vegetable oil in the skillet over medium heat. Add garlic and remaining half of the ginger; cook until fragrant, about 1 minute. Add scallops, salt and pepper to taste; cook, turning once, until scallops are opaque, about 3 minutes each side. Remove scallops from skillet; set aside. Add wine and soy sauce to skillet, stirring to remove bits from the bottom of the skillet. Stir in parsley; cook, until sauce is slightly reduced and thickened, about 1 minute. (If rice is not done at this point, remove skillet from heat; cover.)
Place cooked rice in serving dish. Place scallops and star fruit on rice; pour sauce over scallops. Sprinkle with sesame seeds.
Makes four servings.
Nutrition information per serving: 397 calories, 27 percent of calories from fat, 12 g fat, 4 g saturated fat, 53 mg cholesterol, 47 g carbohydrates, 24 g protein, 785 mg sodium, 2 g fiber