Scallops Poached in Chamomile Tea

1. 1

   In a nonreactive pot over a medium heat stir the rice vinegar, sugar and salt and water until the sugar and salt are dissolved and the liquid is clear.

2. 2

   Cool the liquid.

3. 3

   Slice the cucumber very finely and toss with the shari(pickling liquid) let sit for 5 minutes.

4. 4

   Bring one quart of water to a boil.

5. 5

   Add the chamomile tea and let steep for 5 minutes then strain the tea.

6. 6

   Salt the tea and keep it simmering.

7. 7

   Add the scallops to the salted chamomile tea and let poach until barely cooked.

8. 8

   Remove the scallops from the tea and serve over the pickled.

9. 9

   cucumbers

* Per serving · 4 servings · Values may vary.

No additional tips available.