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. Add the scallops and cook two minutes on each side, turning once to brown evenly. Remove the scallops to a bowl and cover to keep warm while making the sauce.

2. For sauce: Deglaze the pan with the orange juice, stirring to dislodge any browned particles that adhere to the pan.

3. Add the tea leaves and cook, stirring for another 30 seconds. Add the soy sauce, honey and any liquid that has pooled around the scallops in the bowl. Cook just until the sauce thickens slightly.

4. Pour sauce through a fine sieve and return to the saucepan to keep warm. Taste to correct seasoning, if necessary.

5. To serve: Coat the scallops with the sauce. Nap each plate with a bit of sauce and garnish as desired. Serve immediately.NUTRITIONAL INFORMATION: Calories 200 (35% from fat ); Fat 8g (sat. 1g); Protein 20g; Carbohydrates 12g; Sodium 340mg; Cholesterol 35mg; Fiber 1 g
SERVINGS:12 servingsPHOTO CREDIT:Photo Credit: Alison Duke, CA