Prep 10 mins
Cook 10 mins
this makes a great dinner for 4, or an appetizer for 8 and is a wonderful light dish. adapted from diabetic recipes 2003
- 4 teaspoons olive oil
- 2 cloves garlic, minced
- 1 lb sea scallops
- 1⁄2 cup orange juice
- 1 teaspoon black tea leaves
- 1 tablespoon honey
- 2 teaspoons soy sauce
- 8 ounces rice noodles, cooked and set aside
- heat olive oil in skillet, add garlic, stir.
- add scallops, cook 2-3 minutes until opaque, set aside.
- add orange juice to the skillet, add tea leaves, soy sauce, honey and any reserved scallop liquid reduce heat and simmer to thicken.
- strain sauce in fine mesh, add liquid back to pan, discard solids.
- add scallops back to pan, coat with sauce.
- serve over rice noodles.
I thought this was a lovely, delicious dish. The ingredients are things we have on-hand, making this recipe easy. I wish I had had a finer mesh to strain the sauce, but it was still yummy! I will make this one again.
Solidly great. I would like to add another half star. I used the cast iron pan and got it really hot before putting in the scallops. I also cut down the honey by half. After straining out the tea leaves and putting the sauce back into the pan, I threw the rice noodles in and gave them a toss in the sauce before putting the scallops back in. This will go into the seafood/fish rotation. Thanks.
My husband took one bite and announced that this was one of the best dinners I have made. Since I had no orange juice, I used pineapple juice. Next time, and there will be many next times, I want to try the orange juice to see the difference. The pineapple juice and the rest of the spices were very subtle.Good thing I had a new knee high stocking to strain the solids out of the sauce. VERY Yummy!