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Tea-Sauced Scallops

Fish and Seafood

Tea-Sauced Scallops
2 Tablespoons olive oil
1 large clove garlic, peeled and smashed
1 pound sea scallops, cut in half keeping them as circles
juice of 1 orange (or half cup of OJ)
1½ Tablespoons Keemun or anther black tea leaves
2 teaspoons thin soy sauce
1 Tablespoon honey
2 cups hot and cooked wide noodles
few sprigs cilantro, coarsely minced for garnish

1. Heat wok or fry-pan, add oil, and when hot add garlic and cut scallops and fry on each side for two minutes, then add orange juice and sir for one more minute.
2. Add tea leaves and soy sauce, then the honey, and cook for two minutes; the sauce should thicken somewhat.
3. Put cooked hot noodles on a platter, pour scallop sauce over them, and garnish with the cilantro. Then serve.

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