Lapsang Souchong Sea Scallops With Asian Alaw
Larry Kirkland, one of the most inventive cooks I know, developed this delicious recipe for marinating sea scallops in an aromatic brew of Lapsang Souchong tea. The tea imparts its marvelous smoky flavor to the seallops In this recipe, the scallops serve as a first course and are accompanied with a crisp Asian slaw. To prepare the scallops: In a saucepan, bring the water to a boil and add the tea leaves. Cover and steep for 5 minutes. Strain the tea, discarding the leaves, and set aside to cool. Place the scallops in a glass baking dish and cover with...