If you don’t have a powerful extraction fan, open all the windows or smoke outside on a barbecue.
2 cups rice
2 cups Earthly Jasmine tea leaves
2 cups brown sugar
3 shallots, finely sliced
Juice of 1 lime
Rind of ½ a lime
1 tbsp honey
1½ tbsp grape seed oil or olive oil
Sea salt and pepper
24 scallops, on the half shell, foot and any grit removed.
1 tbsp coriander leaves, finely sliced
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.
Discard smoking mix.
Repeat until all scallops are smoked. Sprinkle with coriander and dress before serving immediately.
Serves 4 as an entree
Download Recipe PDF Tea Smoked Scallops