Bergamot-scented Earl Grey tea imparts a rich flavor to a classic butter sauce. Orange juice, used in place of the traditional vinegar, adds a bright sweetness. Serve a few scallops on their own as an appetizer, or pair with sautéed spinach and rice or potatoes for an entrée.

Ingredients

• 1-1/2 teaspoons canola or other vegetable oil
• 1 Tablespoons finely chopped shallot
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 1/2 cup freshly squeezed, strained orange juice
• 4 oz. (8 Tablespoons) unsalted butter, 6 Tablespoons chilled and cut into 1/2-inch cubes
• 2 teaspoons very finely ground Earl Grey tea
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. large dry-packed sea scallops (16 to 20), side muscles removed, blotted dry

Preparation

1. In a 1-quart saucepan, heat the oil over medium-high heat, add the shallot, and cook, stirring, until golden. Add the wine and orange juice and boil until reduced to 1/4 cup, about 7 minutes.
2. Reduce the heat to low and whisk in the butter cubes, a few at a time. Don’t let the mixture boil. Once all the butter has been incorporated, stir in the tea and season to taste with salt and pepper. Keep warm over the turned-off burner.
3. In a 12-inch nonstick skillet, melt 1 Tbs. of the remaining butter over medium-high heat until foaming. Season the scallops with salt and pepper, add half of them to the pan, and cook until browned on both sides but still slightly translucent in the middle, about 2 minutes per side. Wipe out the pan and repeat with the remaining butter and scallops. Transfer to plates, spoon the sauce over the scallops, and serve.