Tea-sauced Scallop with Orange, Soy and Honey

Tea-sauced Scallop with Orange, Soy and Honey

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

The National Culinary Review, October 2016

Ingredients

2 T. fruity olive oil
1 large garlic clove, peeled, minced
1 lb. large sea scallops
Juice of 2 large oranges (about ³/4 cup)
1 T. Keemun tea leaves
2 t. low-sodium soy sauce
1 T. honey
Salt and ground black pepper, to taste
Chives, chopped, for garnish

Instructions

1. Heat olive oil in large saute pan over medium heat. Add garlic; stir briefly. Raise heat to high; add scallops. Cook 2 minutes per side. Remove scallops and any liquid to small bowl; cover.
2. On medium heat, deglaze pan with orange juice; stir to dislodge browned particles. Add tea leaves; cook/stir for 30 seconds. Add soy sauce, honey and liquid from scallops. Cook until sauce thickens slightly.
3. Return sauce and scallops to pan; season to taste with salt and pepper. Coat with sauce. Garnish with chives.

Yield

8 Appetizer Services

Tags

Appetizer, Seafood, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

ACF certified chefs earn on average 7% more than those not certified; be that chef!