Green Tea

Orange Flavored Green Tea Scallops

Serves: 8
Preparation time: 20 minutes
Total time: 1 1/2 hours (+ additional chilling time)

Ingredients:

• 2 large oranges
• 1 pound sea scallops, rinsed, patted dry
• 2 tablespoons mirin
• 1 tablespoon minced gingerroot
• 4 teaspoons cornstarch
• 4 tablespoons canola oil, divided
• 1 tablespoon loose green tea
• 3 tablespoons julienned ginger
• 2 cloves garlic, peeled, minced
• 2 leeks, washed well, white part only, julienned; or green onions
• 4 medium carrots, peeled, julienned
• 2 tablespoons brewed green tea
• 2 tablespoons lime juice
• Salt and white pepper to taste
• 2 tablespoons fresh cilantro leaves
• 8 ounces Chinese noodles or linguine, cooked

Nutritional Information

• 495 calories (30% from fat)
• 17 grams fat (1 gram saturated fat)
• 65 grams carbohydrate
• 27 grams protein
• 238 mg sodium
• 37 mg cholesterol
• 115 mg calcium
• 11 grams fiber

Remove the orange zest (peel part only) from the orange in long strips, then cut them into 1-inch pieces. You should have about 3 tablespoons; set the zest aside. Juice the oranges; you should have 1/2 cup of liquid. In a medium bowl, combine the scallops, orange juice, mirin, minced gingerroot and cornstarch. Cover and marinate the scallops for 20 minutes in the refrigerator. Drain the marinade from the scallops. In a nonstick wok or large skillet, heat 3 tablespoons of the canola oil over high heat and swirl to coat the wok. Reduce the heat to medium and add the green tea leaves, ginger pieces, garlic and orange peel and saute until fragrant, about 30 seconds. Add the scallops and stir-fry until they are crisp on the outside, about 2 minutes on each side. Transfer the scallops along with the contents of the wok to a bowl; set it aside. Heat the remaining 1 tablespoon of oil in the wok over medium-high heat. Add the leeks and carrots and stir-fry until the leeks are softened, 1 to 2 minutes. Add the brewed green tea and lime juice to the wok. Return the scallops to the pan and stir-fry until heated through. Season with salt and pepper. Garnish with cilantro leaves and serve hot over Chinese noodles or linguine.