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Tea-Sauced ScallopsFish and Seafood
| Tea-Sauced Scallops |
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Ingredients:
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
Preparation:
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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