Tea-Steamed Scallops with Charred Zucchini
| Yield: | 4 Servings |
| Categories: | Seafood |
| TEA-STEAMED SCALLOPS | ||
| 6 | c | Water |
| 1 | c | Loose black tea leaves, such as darjeeling or lapsang souchong |
| 1 | tb | Honey |
| 1 | ts | Soy sauce |
| 1/4 | ts | Crushed red pepper flakes |
| 1 | ts | Grated orange zest |
| 1 | lb | Large scallops |
| CHARRED ZUCCHINI | ||
| 3 | md | Zucchini |
| 1/2 | Red bell pepper, stemmed and seeded | |
| 1 | tb | Soy sauce |
| 2 | tb | Rice vinegar |
| 1 | ts | Grated orange zest |
| 1 | ts | Sugar |
| 1/8 | ts | Crushed red-pepper flakes |
| 1 | tb | Canola, vegetable or peanut oil |
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