Scallops with Bergamot Red Tea Butter Souce
2020-05-11 14:44:48 - Cooking with Tea
Red Bergamot Tea gives a rich flavour to the classic butter sauce. The orange juice adds a brilliant sweetness. Your Scallops will be irresistible both as an appetizer and as a main course, perhaps combined with new spinach and basmati rice.
Ingredients for 4 people
- Oil enough
- 1 shallot finely chopped
- 1/2 glass of dry white wine
- 1/2 cup freshly squeezed and filtered orange juice
- 8 tablespoons of unsalted butter
- 2 tablespoons of Red Bergamot Tea
- Just enough salt and pepper
- 8 clean scallops
How to prepare scallops with Red Bergamot Tea Butter
In a saucepan, heat the oil over medium-high heat, add the shallot and cook, stirring, until golden. Add the wine and orange juice and boil until reduced to 1/4, about 7 minutes.
Add the diced butter a little at a time. Once all the butter has been incorporated, stir well and add the finely chopped Bergamot Red tea, season with salt and pepper. Keep warm over the off burner.
In a non-stick pan, melt 1 tablespoon of butter until frothy. Cook the scallops, 2 minutes per side, until browned. Add the delicious butter sauce and serve hot. You can add a sprinkling of chopped parsley.