Preparation / Directions:
1. To prepare the tea-steamed scallops: Bring the water to a boil and stir in the tea leaves. Cover and set aside 5 minutes. Strain through a fine sieve and cool.
2. Combine 2 cups of the tea with the honey, soy sauce, red-pepper flakes, and orange zest. Stir in the scallops, cover and marinate in refrigerator 1 hour.
3. To prepare the charred zucchini: Trim the ends of the zucchini. Cut in halves and then crosswise into 1/2-inch pieces. Cut the red pepper into matchsticks. Stir together the soy sauce, vinegar, orange zest, sugar and red-pepper flakes; set aside.
4. In a large, heavy skillet, heat the oil over medium-high heat. When the pan is very hot, add the vegetables, pressing down with a spatula. Cook a few minutes until the vegetables are lightly charred (browned) on one side. Then stir and cook 1 minute.
5. Turn the heat to high and add the soy mixture. Stir with a spatula until vegetables are lightly glazed. Remove from the pan and set aside.
6. To finish the scallops: Drain the scallops, reserving the marinade. Combine the reserved marinade with the remaining brewed tea and pour into a large pan that can be fitted with a steamer rack. Bring to a boil. Place the scallops on the rack and put over the boiling liquid. (The scallops should not be touching the liquid.) Cover and steam 5 minutes or until cooked through.
7. Serve the scallops with the charred zucchini on the side.
Adapted from "The Tea Book" by Sara Perry. These recipes were developed or tested by CeCe Sullivan of The Seattle Times.
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