Tea Crusted Scallops on Minted Cucumber Slaw
8 ea U 10 Dry Scallops
1 bag Orange Pekoe Tea
½ cup All purpose flour
½ cup Fresh Orange Juice
½ oz Fresh Ginger
1 tsp Fresh Chopped Mint
¼ tsp Chopped Garlic
1 ea fresh Cucumber
1 tsp Chopped Cilantro
2 Radicchio Leaves
2 Napa Cabbage Leaves
Safflower or Canola Oil
¼ tsp Orange Zest
Jullienned Red Pepper and Scallions for Garnish
2 oz white wine
1 tbl butter
Pour Fresh Orange Juice into a small pot with Ginger Slices and reduce by ½ over medium high heat. Strain the liquid to remove any pulp and ginger-allow to cool
Cut the Cucumber into long thin strips-No Seeds
Chiffonade the Radicchio and Napa Cabbage-Add the Julienned Cucumber to these in a mixing bowl. Add Chopped mint and ¼ tsp of Orange Zest, chopped Cilantro and 1 tsp of oil-toss lightly so that ingredients are thouroughly mixed-refrigerate.
Mix the Orange Pekoe Tea with flour-dust the scallops with this mixture, shaking off any excess
Pour just enough canola oil to coat the bottom of a sauté pan-Over medium high heat sear the scallops about 2-3 minutes per side- when scallops have been turned once and are ½ finished on second side deglaze the pan with White wine and reduce until almost dry, add butter and mix. Remove from heat.
Splash Plate with ribbons of Orange Mint Reduction, spin a small mixture of the Cucumber Slaw like spaghetti in center of plate. Place Scallops on plate and garnish with Jullienned Red Pepper, Scallions and Orange Zest.
To dine on more delicious dishes like this one, visit the new Jack Binion's Steakhouse at the Horseshoe Casino in Tunica.