INGREDIENTS:3 lbs. sea scallops (halved if extra large) ¼ cup + 2 Tbsps. fruity olive oil 3 cloves garlic 1 ½ cups fresh squeezed orange juice 3 Tbsps. Keemun tea leaves 2 Tbsps. light soy sauce 3 Tbsps. honey 1 lb. greens, cooked for garnishDIRECTIONS:1. Heat olive oil until hot, almost smoking. Add the garlic and stir briefly being careful not to burn. Add the scallops and cook two minutes on each side, turning once to brown evenly. Remove the scallops to a bowl and cover to keep warm ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.