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!
Very good and easy way to serve scallops, yet it looks impressive. Two things I would suggest. Start the scallops in a screaming hot pan to get a nice crusty sear on each side. Also, I just tossed a tea bag into the sauce (which I doubled) that way I didn't have to worry about the mess and the fuss of straining the sauce. Why work when you don't have to?
We very much enjoyed this recipe. It was different and very tasty. However i would suggest to cut by half the soya sauce and add the rest according to taste. Some soya sauce are stronger than others THANKS WE WILL DO IT AGAIN.
This was fabulous!! My mother's favorite dish is scallops. The night I made this, there wasn't a single bite left! (not even a drop of sauce) Don't laugh, but my black tea was in tea bags, but it worked out just fine. The black tea and orange juice really added a unique flavor to the sauce. Chia, you got three "two-thumbs up" for this, from me, and my two dinner guests!!
This is a keeper is what my DH said when I served this one! So easy to make. Had the sauce all made up early in the day and when dinner time came I was ready. My in-laws are coming this weekend and DH wants me to make this for them. I used bay scallops, just personal taste, and served over pasta. Very elegant dish. Thanks for posting this one.
I am sorry that I can't give a better review, but this dish just did not do it for us for two reasons; we found the sauce too sweet and a bit odd for the scallops and the stickiness of rice noodles we found did not work well with the sauce or the scallops. It would be better with a regular pasta, although we would still find it too sweet.
This was very tasty! I served it over white rice just because I was out of noodles and it was great. I'm not usually crazy about citrus flavored foods but this was not overly-orangey and really very quick and easy to put together. Thanks for sharing this :)
Shame on me for getting behind with this review. My grocery store erroneously listed the price of their sea scallops, and I just happened to be the first to fall into the trap and say something, my lucky day! I ended up with 2-2 lb. bags free! It's always a treat to find scallops with no added water. I'm so glad this came up first in my search on Zaar, so delicious! I'm a little embarrassed to say all I had was Red Rose tea bags, everything else was chai or some other flavor...I just poured it all right in there and the sauce,(which I doubled), without straining, was fab. I used fresh squeezed orange juice, which is always better than concentrate. The sauce was so sweet and tangy and was enough to soak the wide rice noodles to perfection. We love rice noodles, and it was great to find a recipe that called for them. Thank you for this recipe, I will be making it again, and will also use the sauce with other things. YUMMMMM!