Oolong-Crusted Scallops With Citrus Sauce

• Juice of 1/2 orange
• Juice of 1/2 lemon
• Juice of 1/2 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.
2. Season with salt and keep warm.
3. Place the ground tea on a plate.
4. Season the scallops with salt and pepper, then press both sides into the ground tea.
5. Heat the oil in a cast-iron skillet or sauti 1/2 pan over medium heat.
6. Sear the scallops until just warmed through and not yet fully opaque, 1 to 2 minutes per side.
7. Place 3 scallops in each of 4 shallow bowls and spoon the sauce around them.

orange, lemon, lime, butter, salt, coffee grinder, olive oil

Taken from cooking.nytimes.com/recipes/1854 (may not work)