Oolong-Crusted Scallops With Citrus Sauce

Juice of ˝ orange
Juice of ˝ lemon
Juice of ˝ 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.