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Oolong Tea Smoked Scallops

By • Updated September 2026
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This elegant starter pairs the natural sweetness of plump scallops with the floral, toasty notes of oolong tea smoke. A smoking gun lets you infuse delicate seafood with fragrant tea in minutes, without the heavy char of traditional smoking methods. The result is subtle, aromatic and restaurant-quality—perfect for dinner parties or a special weeknight treat.

We've chosen a medium-oxidised oolong with balanced oxidation for its gentle smoke and floral complexity. High-mountain Taiwanese oolong or a lightly roasted Dancong oolong work beautifully. Serve the scallops warm with a tangy ponzu dressing and a scattering of fresh coriander.

Oolong Tea Smoked Scallops
Prep Time10 mins
Cook Time5 mins
ServingsServes 2 as a starter
DifficultyMedium

Ingredients

  • 6 large king scallops (cleaned, roe removed)
  • 1 tbsp neutral oil (groundnut or rapeseed)
  • 3 tbsp oolong tea leaves (loose-leaf, medium oxidation)
  • 2 tbsp ponzu sauce (or mix 1 tbsp soy, 1 tbsp lime juice, ½ tsp mirin)
  • 1 tsp sesame oil
  • Small handful coriander leaves
  • 1 tsp toasted sesame seeds
  • Sea salt and white pepper
Nutrition per serving:
Calories: 185
Fat: 9g
Sugar: 1g
Protein: 22g

Instructions

1
Prep scallops: Pat the scallops completely dry with kitchen paper. Season lightly with sea salt and white pepper on both sides.
2
Sear: Heat the neutral oil in a non-stick frying pan over high heat until shimmering. Add the scallops and sear for 60–90 seconds per side until golden and just opaque. Transfer to a shallow heatproof dish or bowl.
3
Smoke: Load your smoking gun chamber with the oolong tea leaves. Insert the hose into the dish with the scallops, cover tightly with cling film, and ignite the gun. Fill the dish with smoke, seal for 3–4 minutes, then remove the film and let the smoke dissipate. (See our guide to tea smoking for more tips.)
4
Dress: Whisk together the ponzu sauce and sesame oil. Arrange the scallops on serving plates, drizzle with the dressing, and scatter over coriander leaves and toasted sesame seeds.

🫖 Equipment You'll Need

A smoking gun is the secret to clean, delicate tea smoke without overwhelming your scallops or setting off the fire alarm. Unlike traditional smoking methods, a gun lets you control the intensity and duration of smoke infusion—essential when working with subtle seafood and the floral notes of oolong tea. Our buying guide rounds up the best models for home chefs in 2026.

See our smoking gun picks →

Expert Tip: Choose Your Oolong

For a sweeter, floral smoke, use a lightly oxidised milk oolong or bao zhong. For deeper, toasty notes, try a roasted autumn oolong. Avoid heavily smoked teas like lapsang souchong—they'll overpower the scallops.

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