Oolong-Crusted Scallops With Citrus Sauce

Juice of ½ orange
Juice of ½ lemon
Juice of ½ lime
8 tablespoons butter, cut into small pieces
Salt and pepper
1 tablespoon plus 1 teaspoon Oolong Tea leaves, finely ground in a coffee grinder
12 sea scallops, tough muscle removed and patted dry
2 tablespoons olive oil.

1. Heat the juices in a saucepan to just below a simmer, then whisk in the butter, a few pieces at a time. Season with salt and keep warm.
2. Place the ground tea on a plate. Season the scallops with salt and pepper, then press both sides into the ground tea.

3. Heat the oil in a cast-iron skillet or sauté pan over medium heat. Sear the scallops until just warmed through and not yet fully opaque, 1 to 2 minutes per side. Place 3 scallops in each of 4 shallow bowls and spoon the sauce around them. Serves 4. Adapted from Daniel Patterson of Coi Restuarant.

The above recipe is excerpted from New York Times (Steep Increase).

Find more recipes and to Choose the Tea of your Choice visit Heavenly Tea Leaves

when you are drinking oolong tea , don't add anyting , it will destroy the iron in oolong tea