One of the hardest foods to relinquish has undoubtedly been bacon; streaky sarnies with ketchup, Frazzles crisps, mini streaks wrapped around those neat little Christmas cocktails sausages, and my favourite, my mum’s fabulous roasted red cabbage and bacon (ngh...). Bacon is a dangerous temptress indeed, seducing the most hardened of vegetarians back into the pig eating fray because there’s no real substitute. Sadly, anything vegetarian resembling the vast array of pork products usually has vegetable oil in it, so Linda McCartney products might as well have once been rolling around the mud with Babe.
Well, there is hope.... Bringing me nicely on to Lapsang Souchong tea which, with its bonfire smokiness, can flavour up foods and is the closest I reckon we can get to bacon (hence it’s known as “bacon tea” in my house).
Use the tea to marinate the scallops and then grill the scallops on either side. You can serve this with any kinda rice and some green veggies or salad. This is a totally fat-free recipe.
Prep Time: 40 min. marinate time
6 min. grilling time
Serving Size: 4
• 12 Sea Scallops
• 12 oz. extra strong brewed Lapsang Souchong Tea
• (4 tsp. Lapsang Souchong to 12 oz. boiling water)
• 1/2 cup chopped spring onions
• 1 clove garlic crushed
• 1/2 tsp chopped ginger
• 2 tsp. soy sauce
• 1 tsp. tahini (100% Sesame like Cypressa)
• 3 tsp. sugar
• salt & Pepper to taste
1. Brew up the Lapsang tea, and make it extra strong.
2. Finely chop the spring onions, and add along with ginger, garlic, soy sauce, tahini, sugar, salt and pepper and the tea to a small saucepan
3. Bring the mixture to the boil, and let it simmer for a couple of minutes. This steeps the ingredients and incorporates all the yummy flavours.
4. Pour mixture into a tuppaware and allow to cool to room temperature.
5. When cooled, add scallops, cover with clingfilm and refrigerate. Turn scallops after twenty minutes.
6. When marinated, remove scallops. Pat dry and grill for 3-4 min. per side until done.