Dilmah Seven Star TeaDilmah Seven Star Tea

PAN SEARED SCALLOPS IN CEYLON SPICE CHAI TEA

Food : Main Courses

PAN SEARED SCALLOPS IN CEYLON SPICE CHAI TEA

Ingredients

  • 300g scallop
  • 2 bags Dilmah Ceylon Spice Chai tea
  • 200g Shimeji mushroom
  • 10g fresh lemon
  • 200ml honey
  • 10g corn starch
  • 5g salt
  • 5g black pepper
  • 5ml olive oil
  • 250ml seafood stock

Method

  • Heat seafood stock and add tea bags and honey. Bring to boil and thicken with cornstarch.
  • Season scallop with salt, black pepper and olive oil. Heat pan and sear the scallop till caramelised.
  • Saute the Shimeji mushrooms, season with salt and pepper.
  • For plating: arrange the mushrooms in the middle of the plate and then put scallop on top. Pour the sauce over it.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Ceylon Spice Chai

Created by : Yuli Hariyanto