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Tea Smoked Scallops

Prep Time:30 Minutes
Cook Time:12 Minutes

Nutritional Information

A different way to smoke scallops that adds a deeper flavor.


  • 24 ea scallops, large
  • 1 tablespoon whole black peppercorns
  • ¼ cup loose-leaf lychee black tea leaves (you may substitute a Chinese black or strongly oxidized oolong)
  • 1 teaspoon whole coriander seeds
  • 1 star anise, crumbled, or 1/2 teaspoon anise seeds
  • 1 teaspoon allspice berries
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ cup uncooked rice
  • ½ cup loose-leaf lychee black tea leaves
  • 2 whole star anise, or 1 teaspoon anise seeds
  • 1 teaspoon whole black peppercorns
  • 2 cinnamon sticks
  • ¼ each orange, zest removed in large strips


  • 1. Prepare the Scallops While the grill heats, place the rice, tea, star anise, peppercorns, cinnamon sticks, and orange zest on a large piece of heavy-duty aluminum foil. Fold over to make a loose packet, folding over the edges to seal. Make several small slits in the top of the packet to allow the aromatic smoke to release. When the coals are ashed over, flatten the mound of coals and place the tea-spice packet on top of them, slits facing upward. When the packet begins to smoke, place the scallops, on the grill rack. Cover and cook over medium heat. Turn the scallops over after about 8 minutes and continue to cook, covered, until it reaches the desired doneness, around 135°F to 140°F (58°C to 60°C) on an instant-read thermometer for medium-rare. Remove the scallops from the grill and serve immediately.Source

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828