Oolong-Crusted Scallops With Citrus Sauce
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Juice of ½ orange
- Juice of ½ lemon
- Juice of ½ lime
- 8tablespoons butter, cut into small pieces
- Salt and pepper
- 1tablespoon plus 1 teaspoon oolong tea leaves, finely ground in a coffee grinder
- 12sea scallops, tough muscle removed and patted dry
- 2tablespoons olive oil
Nutritional analysis per serving (4 servings)
329 calories; 30 grams fat; 15 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 10 grams protein; 351 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the juices in a saucepan to just below a simmer, then whisk in the butter, a few pieces at a time. Season with salt and keep warm.
- Step 2
Place the ground tea on a plate. Season the scallops with salt and pepper, then press both sides into the ground tea.
- Step 3
Heat the oil in a cast-iron skillet or saut� pan over medium heat. Sear the scallops until just warmed through and not yet fully opaque, 1 to 2 minutes per side. Place 3 scallops in each of 4 shallow bowls and spoon the sauce around them.
Private Notes