Tea-smoked scallops

Tea-smoked scallops
Tea-smoked scallops Photo: Quentin Jones

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


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


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.