Oolong-Crusted Scallops With Citrus Sauce
Published December 16, 2006
- Total Time
- 15 minutes
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Ingredients
Juice of ½ orange
Juice of ½ lemon
Juice of ½ lime
8 tablespoons butter, cut into small pieces
Salt and pepper
1 tablespoon plus 1 teaspoon oolong tea leaves, finely ground in a coffee grinder
12 sea scallops, tough muscle removed and patted dry
2 tablespoons olive oil
Nutritional analysis per serving (4 servings)
6 grams carbs; 79 milligrams cholesterol; 329 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 30 grams fat; 1 gram fiber; 351 milligrams sodium; 10 grams protein; 2 grams sugar
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.
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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.
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