Scallops Poached in Chamomile Tea

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Level:
Easy

Ingredients
  • SHARI, CONDIMENT FOR SUSHI RICE
  • 9 tablespoons rice vinegar
  • 5 tablespoons sugar
  • 1 tablespoons salt
  • 3 tablespoons water
  • 1 seedless cucumber
  • 1 quart water
  • 1 ounce chamomile tea, loose
  • 1 pound fresh scallops
  • Salt and fresh ground pepper
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


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Champagne Poached Scallops with Red Pepper Pesto

    Recipe courtesy of Robert Irvine