Total Time
20mins
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

Ingredients Nutrition

Directions

  1. heat olive oil in skillet, add garlic, stir.
  2. add scallops, cook 2-3 minutes until opaque, set aside.
  3. add orange juice to the skillet, add tea leaves, soy sauce, honey and any reserved scallop liquid reduce heat and simmer to thicken.
  4. strain sauce in fine mesh, add liquid back to pan, discard solids.
  5. add scallops back to pan, coat with sauce.
  6. serve over rice noodles.
Most Helpful

5 5

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.

4 5

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.

5 5

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!