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Tea-Sauced Scallops
2 tablespoons fruity olive oil
1 large clove garlic
The juice of 1 large orange (about 1/2 cup)
1 tablespoon Keemun tea leaves*
2 teaspoons light soy sauce
1 tablespoon honey
Cooked Chinese noodles or linguine pasta
Fresh cilantro leaves or finely sliced
green part of scallion
Heat the olive oil until hot, almost smoking.
Add the garlic and stir briefly.
Then add the scallops and cook for 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 sieve and
return the sauce to the pan. Taste to
correct seasoning, if necessary. Coat the
scallops with the sauce and serve in a
nest of noodles. Garnish with cilantro or
scallion if desired.
*A black tea from central China, typically hand-rolled and fired.
* The Patagonian scallop fishery in Argentina is the first scallop fishery in the world to be rewarded with certification to the Marine Stewardship Council's (MSC) environmental standard for well-managed and sustainable fisheries. To learn more about sustainable seafood start visit here.
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