Scallops with Shiitake in Lapsang Souchong Broth Recipe

Name: Scallops with Shiitake in Lapsang Souchong Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brewed Lapsang souchong tea, at room temperature; 1 tablespoon soy sauce; 1 teaspoon sugar; 1 teaspoon cornstarch; 3 tablespoons peanut oil; 1 pound large sea scallops; Salt; 2 teaspoons minced garlic; 1 teaspoon minced peeled ginger; 1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced; 12 scallions, white and tender green parts, cut into 1 1/2-inch lengths

Servings: persons

1 cup brewed Lapsang souchong tea, at room temperature
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
3 tablespoons peanut oil
1 pound large sea scallops
Salt
2 teaspoons minced garlic
1 teaspoon minced peeled ginger
1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
12 scallions, white and tender green parts, cut into 1 1/2-inch lengths

1
In a medium bowl, mix the tea with the soy sauce and sugar.
2
Pour 1/4 cup of this broth into a small bowl and whisk in the cornstarch.
3
In a large, heavy skillet, heat 1 tablespoon of the oil until shimmering.
4
Season the scallops with salt.
5
Add them to the skillet in a single layer and cook over high heat until golden on the bottom, about 4 minutes.
6
Turn the scallops and cook for 1 minute longer.
7
Transfer the scallops to the bowl with the broth.
8
Return the skillet to high heat.
9
Add the remaining 2 tablespoons of oil and the garlic and ginger and cook, stirring, for 5 seconds.
10
Add the shiitake and scallions and cook, stirring frequently, until lightly browned, about 2 minutes.
11
Add the scallops and their broth and bring to a simmer, scraping up any bits from the bottom of the skillet.
12
Whisk the cornstarch mixture, add it to the scallops and cook until the broth thickens slightly, about 2 minutes.
13
Serve the scallops in shallow bowls.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup brewed Lapsang souchong tea, at room temperature, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon cornstarch, and more.

Yes, Scallops with Shiitake in Lapsang Souchong Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops with Shiitake in Lapsang Souchong Broth

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