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Lapsang Souchong Scallops

Submitted by: Anonymous

Smoky scallops grilled to perfection and served on a bed of mixed wild rice pilaf, and a side of grilled vegetables. Excellent with any green or jasmine tea.

Prep Time: Prep time: 30 min. Marinate time: 40 min. Cook time: 5 min.
Serving Size: serves 4
  • 12 sea scallops
  • 4 tsp. lapsang souchong tea┬áleaves
  • 12 oz. boiling water
  • 1/2 c. green onions, chopped fine
  • 1 clove garlic, crushed
  • 1/2 tsp. ground ginger
  • 2 tsp. soy sauce
  • 1 tsp. sesame oil
  • 3 tsp. sugar
  • salt and pepper to taste
Brew the tea in boiling water and let steep 20 min.
Add chopped onions to brewed tea along with ginger, garlic, soy sauce, sesame oil, sugar, and salt and pepper. Bring mixture to boil to incorporate flavors. Cool to room temp.
Add scallops to marinade. Put into refrigerator. Marinate for 40 min. total, turning halfway through.
When completely marinated, remove scallops. Pat dry and grill for 3-4 min. per side until done.
Serve with rice and your favorite Asian dipping sauce. We like oyster sauce mixed with a little bit of soy sauce.
Add your favorite vegetables and you have a wonderful dinner.

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