| The sweetness of large fresh scallops blends beautifully with the fruity character of Chinese black Keemun tea and sweet-tart orange. Cooked quickly, the scallops retain their juice and tenderness. A side of Chinese water noodles or al dente pasta rounds out the plate and provides a perfect nest for the scallops. This recipe is taken from Cooking with Tea by Robert Wemischner and Diana Rosen Tea-Sauced Scallops with Orange, Soy, and Honey Serves 4 2 Tablespoons/60ml fruity olive oil1 lg. clove garlic1 lb./500 g. sea scallopsjc. of 1 lg. orange (about ½ c/120 ml)1 Tablespoon Keemun tea leaves2 teaspoons/10ml lite soy sauce1 Tablespoon/5ml honeyCooked Chinese noodles or linguine pastaGarish - Cilantro leaves or finely slivered scallionHeat the olive oil until hot, almost smoking. Add the garlic and stir briefly. Next add the scallops and cook 2 minutes on each side, turning once to brown evenly. Remove the scallops to a small bowl and cover to keep warm while making the sauce. Deglaze the pan with the orange juice, stirring to dislodge any browned particles that adhere to the pan. Add the tea leaves and cook, stirring for another 30 seconds. Add the soy sauce, honey, and any liquid from the scallops that has pooled in the bowl. Cook just until the sauce thickens slightly. Pour through a fine-meshed sieve over a bowl and return sauce to the pan. Taste to correct seasoning if necessary. Coat the scallops with the sauce and serve in a nest of noodles or pasta. Garnish with cilantro or scallions as desired. |
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