Categories: Fish and Seafood
Ingredients
- 4 tsp. olive oil
- 1 large clove garlic, minced
- 12 oz. fresh sea scallops or frozen sea scallops, thawed
- 1/2 cup orange juice
- 1 Tbsp. Keemun or China Black Tea leaves
- 1 Tbsp. honey
- 2 tsp. educed-sodium soy sauce
- 4 oz. Chinese egg noodles, rice noodles or angel hair pasta
- thinly sliced green onion
- Cilantro sprigs (optional)
Directions
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add minced garlic; cook and stir for 30 seconds. Add scallops. Cook and stir 2 to 3 minutes or until the scallops just turn opaque. Transfer scallops to a small bowl; cover and keep warm.
- Carefully pour orange juice into skillet, stirring to scrape up any browned bits. Add the tea leaves; cook and stir for 30 seconds. Add honey, say sauce, and any scallop liquid from the bowl. Reduce heat; simmer, uncovered, for 3 minutes or until sauce thickens slightly.
- Cook noodles or pasta according to package directions. Drain; set aside.
- Strain tea mixture through a fine sieve; return liquid to the pan, discarding solides. Transfer scallops from bowl to pan with a slotted spoon; toss gently to coat with the sauce. To serve, arrange noodles into “nests” in six warm cups or on small dinner plates. Top with scallops and sauce. Garnish with green onion and, if desired, cilantro sprigs.