Scallops with Shiitake in Lapsang Souchong Broth

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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!