How to make tea encrusted scallops

I love scallops and recently learned from a chef friend how to sear them to perfection. Encrusting them with tea is a great way to add some unique flavor.

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INGREDIENTS

Choose a tea! The first time Keith and I decided to use spiced fig, this time I used Pink Passionfruit fruit infusion from David's Tea.

Choose a tea! The first time Keith and I decided to use spiced fig, this time I used Pink Passionfruit fruit infusion from David's Tea.

I then ground up the tea in my coffee grinder. Added some salt and pepper.

I then ground up the tea in my coffee grinder. Added some salt and pepper.

I pressed the scallops in the ground tea. I only used the tea to encrust one side of the scallop. I then got my pan really hot, added oil and seared each side for approx 1.5 min. Per side.

I pressed the scallops in the ground tea. I only used the tea to encrust one side of the scallop. I then got my pan really hot, added oil and seared each side for approx 1.5 min. Per side.

After searing the scallops I wanted to complement the scallops with a balsamic reduction, and something sweet.

After searing the scallops I wanted to complement the scallops with a balsamic reduction, and something sweet.

I always like to add something green (seems to always make every dish look fancy!)

I always like to add something green (seems to always make every dish look fancy!)

Then we eat! Always love having chef friends around to teach me how to make such awesome food. I give props to chef Keith for teaching me. Love learning how easy fancy looking food can be!

Then we eat! Always love having chef friends around to teach me how to make such awesome food. I give props to chef Keith for teaching me. Love learning how easy fancy looking food can be!

  • Scallops
  • Salt and pepper
  • David's Tea of your choice
  • Oil
  • Any sauce or reduction you choose
Fernie BC
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