Tea-sauced Scallop with Orange, Soy and Honey
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The National Culinary Review, October 2016
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
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.
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Appetizer, Seafood, The National Culinary Review
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