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.
