Seared Scallops in Lemon Broth

Serve this easy but impressive scallop dish and add Bigelow's I Love Lemon Herbal Tea for that added lemony flavor.

15 Minutes
Serves 4


  • 2 cups (500mL) chicken broth
  • 8 Bigelow I Love Lemon® Herbal Tea Bags
  • 2 teaspoons (10mL) butter
  • 1 teaspoon (5mL) olive oil
  • 1 pound (500g) sea scallops
  • ⅔ cup (160mL) frozen peas
  • 2 cups (500mL) cooked rice
  • Zest from a whole lemon


Boil chicken broth in small saucepan, remove from heat and add Bigelow I Love Lemon herbal tea bags. Infuse for 10 minutes. Meanwhile, rinse scallops and pat dry. Sprinkle lightly with salt and pepper. Add olive oil and butter to large non-stick skillet. When butter is foaming, add scallops and cook flat side down until well browned; turn and cook other side. Cook scallops for approximately 6-8 minutes total time. Bring tea broth to a boil, add peas and cook 4 minutes. Place ½ cup rice each in shallow soup bowls; place scallops evenly over rice, pour lemon pea broth over scallops and garnish with lemon zest.

May we suggest Green Tea to pair with this recipe?
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