Recipes

Tea Sauced Scallops with Orange and Honey

Ingredients:

2 tbsp. olive oil
1 large garlic clove, minced
½ cup orange juice
1 lb Comeau’s frozen IQF scallops
1 tbsp. Chinese black or green tea leaves
1 tbsp. of honey
2 tsp. Soya sauce
5 oz (141.75 gr) Chinese egg noodles, rice noodles or angel hair pasta
Thinly sliced green onions

Directions:

Heat the olive oil in a large saucepan non-stick skillet over medium-high heat. Once olive oil is heated, add minced garlic. Add scallops. Cook and stir for 2 minutes or till the scallops just turn opaque. Transfer scallops to a small bowl cover and keep warm.

Carefully pour orange juice into skillet, stirring to dislodge any particles adhering to pan. Add the tea leaves, cook and stir mixture for 30 seconds. Add honey, Soya sauce, and any scallop liquid from the bowl, reduce heat, simmer 3 minutes or till sauce thickens slightly.

Strain tea mixture through a fine mesh sieve, return liquid to pan, and discarding solids. Transfer scallops from bowl to pan with a slotted spoon. Toss gently to coat with the sauce.

To serve, arrange noodles into “nests” on four warm dinner plates. Top with scallops and sauce. Garnish with green onions and if desired with cilantro or parsley.
4 Servings