Scallops in Oolong-Peach Sauce
  • 1cup long-grain brown rice
  • 1 1/4cups water
  • 1tablespoon unsalted butter
  • 12-16ounces sea scallops, sliced horizontally in half
  • 8ounces thin green beans, lightly steamed to crisp-tender
  • Freshly ground black pepper
  • OOLONG-PEACH SAUCE (Makes 1 1/2 cups)
  • 3tablespoons loose-leaf Tieguanyin or Hairy Crab oolong tea
  • 1 1/2cups water
  • 2stalks lemongrass, tender portion only, trimmed and split lengthwise
  • 6 green onions, white and light green parts, cut into 2-inch pieces
  • 2 large peaches, peeled, quartered, and roughly chopped (about 1 3/4 cups)or 4 small peaches
  • 1tablespoon unsalted butter
  • 1teaspoon honey
  • 1/4teaspoon salt
  • 1pinch cayenne pepper
  1. In a heavy saucepan, rinse rice in several changes of cold water. Combine rice with 1 1/4 cups cold water and soak for 30-60 minutes.
  2. While rice is soaking, brew tea for the sauce: Place tea leaves in a teapot or heatproof pitcher. Bring 1 1/2 cups water to a boil; cool for 2 minutes to 185°. Pour over tea leaves, cover, and infuse for 2-3 minutes. Strain tea, let leaves rest for 1-2 minutes, then recombine leaves with brewed tea and steep again for 2-3 minutes. Strain, discarding tea leaves. This double-strength infusion will yield about 1 cup liquid tea.
  3. After soaking, bring rice to a boil; stir once, reduce heat, and simmer gently, uncovered, until all water is absorbed (15 minutes maximum). Place a clean, dry tea towel over the top of the pan and cover tightly with a lid. On lowest heat, cook rice for an additional 8 minutes—do not peek—then remove from heat and allow to rest for 5 minutes.
  4. While rice is cooking, combine 1 cup brewed tea, lemongrass, and green onions in a small heavy saucepan and simmer gently for 5 minutes. Remove lemongrass and green onions. Add peach chunks, 1 tablespoon butter, honey, salt, and cayenne pepper. Depending on the peaches’ juiciness, simmer 5-10 minutes. The sauce should coat a spoon but not be thick, and peaches should retain their shape. Season to taste.
  5. Melt 1 tablespoon butter in a large skillet. Increase temperature to high and add scallops. Sear for 1-2 minutes per side. On each serving plate, arrange scallops and steamed green beans around a bed of rice. Pour sauce over scallops. Grind fresh black pepper over all.
Recipe Notes
Nutrition Facts
Scallops in Oolong-Peach Sauce
Amount Per Serving
Calories 351
% Daily Value*
Cholesterol 43mg 14%
Sodium 235mg 10%
Total Carbohydrates 51g 17%
Dietary Fiber 5g 20%
Protein 20g 40%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 351 cal, 20% fat cal, 8g fat, 4g sat fat, 43mg chol, 20g protein, 51g carb, 5g fiber, 235mg sodium