Instructions: 1. To prepare the tea-steamed scallops: Bring the water to a boil and stir in the tea leaves. Cover and set aside 5 minutes. Strain through a fine sieve and cool.

2. Combine 2 cups of the tea with the honey, soy sauce, red-pepper flakes, and orange zest. Stir in the scallops, cover and marinate in refrigerator 1 hour.

3. To prepare the charred zucchini: Trim the ends of the zucchini. Cut in halves and then crosswise into 1/2-inch pieces. Cut the red pepper into matchsticks. Stir together the soy sauce, vinegar, orange zest, sugar and red-pepper flakes; set aside.

4. In a large, heavy skillet, heat the oil over medium-high heat. When the pan is very hot, add the vegetables, pressing down with a spatula. Cook a few minutes until the vegetables are lightly charred (browned) on one side.

Then stir and cook 1 minute.

5. Turn the heat to high and add the soy mixture. Stir with a spatula until vegetables are lightly glazed. Remove from the pan and set aside.

6. To finish the scallops: Drain the scallops, reserving the marinade.

Combine the reserved marinade with the remaining brewed tea and pour into a large pan that can be fitted with a steamer rack. Bring to a boil. Place the scallops on the rack and put over the boiling liquid. (The scallops should not be touching the liquid.) Cover and steam 5 minutes or until cooked through.

7. Serve the scallops with the charred zucchini on the side.

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