Tea-smoked scallops

all details

If you don't have a powerful extraction fan, open all the windows or smoke outside on a barbecue.

Tea-smoked scallops
Photo: Quentin Jones

Ingredients

  • 2 cups rice
  • 2 cups jasmine tea leaves
  • 2 cups brown sugar
  • 3 shallots, finely sliced
  • Juice of 1 lime
  • Rind of 1/2 a lime
  • 1 tbsp honey
  • 1 1/2 tbsp grape seed oil or olive oil
  • Sea salt and pepper
  • 24 scallops, on the half shell, foot and any grit removed
  • 1 tbsp coriander leaves, finely sliced

Method

Combine rice, tea and sugar in a bowl to make the smoking mix.

Mix together remaining ingredients except scallops and coriander to make the dressing.

Line the bottom of a wok with foil and place a one-centimetre layer of smoking mix on the foil.

Arrange as many scallops as you can fit on a rack over the smoking mix. Place on a high heat and when really smoking, cover with a lid or bowl to trap the smoke.

Smoke for two minutes or until scallops are a golden colour. Remove to a plate and keep warm. Discard smoking mix.

Repeat until all scallops are smoked. Sprinkle with coriander and dress before serving immediately.

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  • Main Ingredients - Shellfish, Lime, Rice
  • Cuisine - Chinese
  • Course - Starter/Entree
  • Occasion - Cocktail Party, Dinner Party

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