Ingredients with Measurements:
- 12 large sea scallops
- 1 tablespoon Lapsang Souchong tea leaves
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Cast iron skillet
- Mortar and pestle
Step-by-step instructions:
1. Preheat the cast iron skillet over medium-high heat.
2. Grind the Lapsang Souchong tea leaves using a mortar and pestle until they are finely ground.
3. Season the scallops with the ground tea leaves, sea salt, and black pepper.
4. Add the olive oil to the skillet and swirl to coat.
5. Add the scallops to the skillet and sear for 2-3 minutes on each side, until golden brown and cooked through.
6. Remove the scallops from the skillet and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 6-8 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 1g
- Protein: 18g
Substitutions for ingredients:
- Any type of tea leaves can be used in place of Lapsang Souchong.
- Butter or ghee can be used in place of olive oil.
Variations:
- Add a squeeze of lemon juice to the scallops before serving.
- Serve the scallops over a bed of mixed greens or with a side of roasted vegetables.
Tips and tricks:
- Make sure the skillet is hot before adding the scallops to ensure a good sear.
- Pat the scallops dry with a paper towel before seasoning to ensure they sear properly.
- Don't overcrowd the skillet, as this can cause the scallops to steam instead of sear.
Storage instructions:
- Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the scallops in a skillet over medium heat and cook for 1-2 minutes on each side, until heated through.
Presentation ideas:
- Serve the scallops on a white plate with a sprinkle of chopped fresh herbs.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- A crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the scallops are sticking to the skillet, they may not be fully cooked on that side yet. Wait another minute or two before trying to flip them.
Food safety advice:
- Make sure the scallops are fully cooked before serving.
Food history:
- Lapsang Souchong is a type of black tea that originated in China. It is known for its smoky flavor, which comes from the tea leaves being dried over pine wood fires.
Flavor profiles:
- Smoky, salty, and slightly sweet.
Serving suggestions:
- Serve the scallops as an appetizer or main course.
Related Categories
Cooking Method: N/A
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Region: Chinese
Taste: Smoky, Savory, Umami, Woodsy, Smoky-Sweet