| Servings |
as an entree
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Ingredients
- 2 cups Rice
- 2 cups Earthly Jasmine tea leaves
- 2 cups brown sugar
- 3 Shallots finely sliced
Ingredients
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Instructions
- Combine rice, tea and sugar in a bowl to make the smoking mix.
- Mix together remaining ingredients except scallops and coriander to make dressing.
- Line the bottom of a wok with foil and place one centimetre layer of smoking mix.
- Place on a high heat and when really smoking, cover with a lid or bowl to trap the smoke.
- Smoke for two minutes or until scallops are a golden colour. Remove to a plate and keep warm.
- Remove to a plate and keep warm.
- Discard smoking mix.
- Repeat until all scallops are smoked. Sprinkle with coriander and dress before serving immediately.
Recipe Notes
If you don’t have a powerful extraction fan, open all the windows or smoke outside on a barbecue.
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