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Scallops with Tea-infused Orange & Soy Sauce
Michele LillieThis delicious scallop recipe features Asian flavors along with a mild smokiness from Chinese Keemun black tea.
These scallops may be served as enticing appetizers or paired with rice or noodles for a main course.
Impress your family and friends with this delectable dish. They never have to know it is so easy!
Ingredients
- 2 Tbsp olive oil
- 1 large garlic clove, peeled, minced
- 1 lb. large sea scallops
- Juice of 2 large oranges (about ¾ cup)
- 1 Tbsp Keemun tea leaves
- 2 tsp low-sodium soy sauce
- 1 Tbsp honey
- Salt and ground black pepper, to taste
- Chives or cilantro leaves, chopped, for garnish
Directions
Step 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, turning once to brown evenly. Remove scallops and any liquid to small bowl; cover to keep warm.
Step 2
Deglaze the pan with orange juice; stir to incorporate browned particles. Add tea leaves; cook/stir for 30 seconds. Add soy sauce, honey and liquid from scallops. Cook until sauce thickens slightly.
Step 3
Pour through a fine-mesh sieve placed over a bowl, discarding tea leaves. Return sauce to pan. Taste and adjust seasoning as needed.
Step 4
Return scallops to pan and turn to coat in sauce. Serve over noodles, rice or individually as an appetizer. Garnish with chives or cilantro, as desired.