Scallops with Bergamot Red Tea Butter

Bergamot Red tea brings a rich flavor to classic butter sauce. The orange juice, adds a bright sweetness. Your Scallops will be irresistible whether served as an appetizer or as a main course perhaps paired with baby spinach and basmati rice. 

Ingredients for 4 people

  • Enough oil
  • 1 shallot, finely chopped
  • 1/2 glass of dry white wine
  • 1/2 cup freshly squeezed and strained orange juice
  • 8 tablespoons of unsalted butter
  • 2 tablespoons of Bergamot Red Tea
  • Salt and pepper to taste
  • 8 cleaned scallops

How to Prepare Scallops with Bergamot Red Tea Butter

In a saucepan, heat oil over medium-high heat, add shallots and cook, stirring, until golden brown. Add the wine and orange juice and simmer until reduced to 1/4, about 7 minutes.

Add the cubed butter a little at a time. Once all the butter is incorporated, mix well and add the finely chopped Bergamot Red Tea, adjust with salt and pepper. Keep warm over unlit burner.

In a nonstick skillet, melt 1 tablespoon butter until foam forms. Cook the scallops, 2 minutes per side, until browned. Add the delicious butter sauce and serve piping hot. You can add a sprinkling of chopped parsley.

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