Recipe - Tea-Steamed Scallops With Charred Zucchini

TEASTEAMED SCALLOPS
6 cup Water
1 cup Loose black tea leaves, such
as darjeeling or lapsang
souchong
1 tablespoon Honey
1 teaspoon Soy sauce
One fourth teaspoon Crushed red pepper flakes
1 teaspoon Grated orange zest
1 pound Large scallops

CHARRED ZUCCHINI
3 md Zucchini
One half Red bell pepper, stemmed and
seeded
1 tablespoon Soy sauce
2 tablespoon Rice vinegar
1 teaspoon Grated orange zest
1 teaspoon Sugar
1/8 teaspoon Crushed redpepper flakes
1 tablespoon Canola, vegetable or peanut
oil

1. To prepare the teasteamed scallops: Bring the water to a boil and stir
in the tea leaves. Cover and set aside 5 minutes. Strain through a fine
sieve and cool.

2. Combine 2 cups of the tea with the honey, soy sauce, redpepper flakes,
and orange zest. Stir in the scallops, cover and marinate in refrigerator 1
hour.

3. To prepare the charred zucchini: Trim the ends of the zucchini. Cut in
halves and then crosswise into 1/2inch pieces. Cut the red pepper into
matchsticks. Stir together the soy sauce, vinegar, orange zest, sugar and
redpepper flakes; set aside.

4. In a large, heavy skillet, heat the oil over mediumhigh heat. When the
pan is very hot, add the vegetables, pressing down with a spatula. Cook a
few minutes until the vegetables are lightly charred (browned) on one side.
Then stir and cook 1 minute.

5. Turn the heat to high and add the soy mixture. Stir with a spatula until
vegetables are lightly glazed. Remove from the pan and set aside.

6. To finish the scallops: Drain the scallops, reserving the marinade.
Combine the reserved marinade with the remaining brewed tea and pour into a
large pan that can be fitted with a steamer rack. Bring to a boil. Place
the scallops on the rack and put over the boiling liquid. (The scallops
should not be touching the liquid.) Cover and steam 5 minutes or until
cooked through.

7. Serve the scallops with the charred zucchini on the side.

Adapted from "The Tea Book" by Sara Perry. These recipes were developed or
tested by CeCe Sullivan of The Seattle Times food staff and were evaluated
by staff members. Copyright 1997 The Seattle Times Company.

Recipe by: Seattle Times 4/2/97 Posted to MCRecipe Digest V1 #581 by Rooby
MsRooby@sprintmail.com on Apr 20, 1997