Bigelow Tea

Instructions:

By marinating sea scallops in this tea-infused citrus vinaigrette, their already sweet flavor is greatly enhanced. Simply sear in a hot pan, and serve over fresh arugula for a low-calorie, high-impact dish.

Place tea bags in hot water and allow to steep for at least 5 minutes.

Pour ¼ cup of the prepared tea into a small bowl.  Add rice vinegar to tea.

While constantly whisking, add canola oil in a steady stream.   Add salt, pepper, sugar and garlic and whisk to combine, forming an emulsion. 

Add poppy seeds to vinaigrette and stir to combine.

Place scallops in a large, Ziploc plastic bag and cover with vinaigrette.  Seal and place bag in the refrigerator to marinate for at least an hour.

In a large, non-stick frying pan, heat 2 tbsp. of canola oil. 

Remove scallops from marinade and place in a single layer in the hot pan.  Sear for about 2-3 minutes on each side, until golden and cooked through (scallops should become completely opaque).  Do not overcook, or scallops will become rubbery. 

Serve immediately over fresh arugula.

Nutritional Information:

Serving size: 1/4 of recipe (214g)