Servings: 8 as a first course or 4 as a main
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.
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Do I make tea out of the tea leaves or just put them in dry?
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