Recipe courtesy of Ellen Greaves
Show: Chef Du Jour
Episode: Ellen Greaves
Save Recipe Print
Total:
45 min
Prep:
30 min
Cook:
15 min
Level:
Easy

Ingredients

Directions

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

Bring one quart of water to a boil. Add the chamomile tea and let steep for 5 minutes then strain the tea. Salt the tea and keep it simmering. Add the scallops to the salted chamomile tea and let poach until barely cooked. Remove the scallops from the tea and serve over the pickled. cucumbers

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Seared Scallops

Recipe courtesy of Alton Brown

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Scallops Provencal

Recipe courtesy of Ina Garten

Orange Bourbon Iced Tea

Recipe courtesy of Geoffrey Zakarian

Long Island Iced Tea

Recipe courtesy of Food Network Kitchen

Perfect Iced Tea

Recipe courtesy of Food Network Kitchen

Bacon Wrapped Scallops with Spicy Mayo

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword