Review Your Order

Shopping Cart

  • 0 Total
  • $0.00

Cookware Sale

only at Sur La Table

Citrus Herbal Tea-Steamed Scallops

Serves: Serves 4


  • 1 package Ming Tsai Citrus Herbal Tea Rub
  • 1½ cups canola oil
  • 12 large scallops, cleaned, foot removed
  • Kosher salt and freshly ground black pepper to taste
  • ¼ pound mâche or other mixed small greens, water cress or upland cress
  • ¼ cup Shallot-Soy Vinaigrette (recipe below) or other homemade vinaigrette

Shallot-Soy Vinaigrette
  • 1 cup grainy mustard
  • 8 medium shallots, roughly chopped (about 1 cup)
  • ¼ cup Chinese black vinegar, or balsamic vinegar
  • ½ cup naturally brewed rice wine vinegar
  • ¼ cup soy sauce
  • 2 tablespoons sugar
  • 2 cups grapeseed oil or canola oil
  • Kosher salt and freshly ground black pepper to taste



    Line a bamboo steamer with banana leaf and set over a wok of water. Bring water to a boil.

    Meanwhile, in a medium bowl, add citrus herbal tea rub and canola oil and stir to combine. Add the scallops and let marinate for about 10 minutes. Spray banana leaf with non-stick spray and add the scallops. Steam the scallops, covered, until just cooked through, 5 to 7 minutes.

    Meanwhile, in a large bowl combine the mâche and vinaigrette and toss to coat. Season with the salt and pepper. Add the scallops and toss very lightly, divide the salad among 4 plates and serve.

Shallot-Soy Vinaigrette

In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce. Use or store.

Ming Tsai and Arthur Boehm, Simply Ming

Registry Management: Multiple Registries

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?