Scallops with Shiitake in Lapsang Souchong Broth

• 1 cup brewed Lapsang souchong tea, at room temperature
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 3 tablespoons peanut oil
• 1 pound large sea scallops
• Salt
• 2 teaspoons minced garlic
• 1 teaspoon minced peeled ginger
• 1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
• 12 scallions, white and tender green parts, cut into 1 1/2-inch lengths

1. In a medium bowl, mix the tea with the soy sauce and sugar.
2. Pour 1/4 cup of this broth into a small bowl and whisk in the cornstarch.
3. In a large, heavy skillet, heat 1 tablespoon of the oil until shimmering.
4. Season the scallops with salt.
5. Add them to the skillet in a single layer and cook over high heat until golden on the bottom, about 4 minutes.
6. Turn the scallops and cook for 1 minute longer.
7. Transfer the scallops to the bowl with the broth.
8. Return the skillet to high heat.
9. Add the remaining 2 tablespoons of oil and the garlic and ginger and cook, stirring, for 5 seconds.
10. Add the shiitake and scallions and cook, stirring frequently, until lightly browned, about 2 minutes.
11. Add the scallops and their broth and bring to a simmer, scraping up any bits from the bottom of the skillet.
12. Whisk the cornstarch mixture, add it to the scallops and cook until the broth thickens slightly, about 2 minutes.
13. Serve the scallops in shallow bowls.

brewed lapsang, soy sauce, sugar, cornstarch, peanut oil, scallops, salt, garlic, peeled ginger, shiitake mushrooms, scallions

Taken from www.foodandwine.com/recipes/scallops-with-shiitake-in-lapsang-souchong-broth (may not work)