woensdag 24 maart 2010

Tea-smoked scallops


Serve the scallops hot with green fettuccine tossed in walnut or olive oil. The scallops also make great cocktail hors d'oeuvres, speared on toothpicks and served at room temperature.

1 pound large sea scallops 
1/4 cup brown sugar
2 tablespoons sea salt
2 tablespoons Ceylon or Indian black tea leaves

Discard tough crescent-shaped muscles from 1 pound large sea scallops. (Muscles adhere to side of scallop.) Rinse scallops, drain and dry on paper towels. 
Mix brown sugar with sea salt, toss with scallops and chill about 10 minutes. 
Pour cold water to cover 2 tablespoons black tea leaves and leave to soak 10 minutes also.
Drain leaves and spread in bottom of a wok. 
Set a rack on top. 
Rinse scallops, dry on paper towels and arrange on rack so they do not touch each other. 
Cover wok with a lid or foil and put over medium heat. 
Watch until you see wisps of smoke, then allow 2 to 3 minutes of cooking time, depending on size of scallops. 
They should remain translucent in the center. 
Serve hot or at room temperature.

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