Seared Scallops in Lemon Broth

Instructions

Boil chicken broth in small saucepan, remove from heat and add Bigelow I Love Lemon herbal tea bags. Infuse for 10 minutes. Meanwhile, rinse scallops and pat dry. Sprinkle lightly with salt and pepper. Add olive oil and butter to large non-stick skillet. When butter is foaming, add scallops and cook flat side down until well browned; turn and cook other side. Cook scallops for approximately 6-8 minutes total time. Bring tea broth to a boil, add peas and cook 4 minutes. Place ½ cup rice each in shallow soup bowls; place scallops evenly over rice, pour lemon pea broth over scallops and garnish with lemon zest.