Tea-Sauced Scallops with Orange, Soy, and Honey

Preparation info
  • Serves


    • Difficulty


Appears in
Cooking with Tea: Techniques and Recipes for Appetizers, Entrées, Desserts and More

By Robert Wemischner and Diana Rosen

Published 2000

  • About

The sweetness of large fresh scallops blends beautifully with the fruity character of Chinese black Keemun tea and sweet-tart orange. Cooked quickly, the scallops retain their juice and tenderness. A side of Chinese water noodles or al dente pasta rounds out the plate and provides a perfect nest for the scallops. Great for summer when you want to get out of the kitchen fast.