Tea-Sauced Scallops

INGREDIENTS:3 lbs. sea scallops (halved if extra large)
¼ cup + 2 Tbsps. fruity olive oil
3 cloves garlic
1 ½ cups fresh squeezed orange juice
3 Tbsps. Keemun tea leaves
2 Tbsps. light soy sauce
3 Tbsps. honey
1 lb. greens, cooked for garnishDIRECTIONS:1. Heat olive oil until hot, almost smoking. Add the garlic and stir briefly being careful not to burn

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