Seared Scallops in Lemon Broth

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

15 Minutes
Serves 4


  • 2 cups (500mL) chicken broth
  • 8 Bigelow I Love Lemon® Herb 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
When preparing this recipe please be sure to check all labels on all products you use to insure that all items are gluten free.


Boil chicken broth in small saucepan, remove from heat and add Bigelow I Love Lemon 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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