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 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.
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!