Recipe: Pan-seared scallops

1 In a saucepan bring your veal jus to a boil then add your black tea bring back to a boil, remove from heat, cover and let infuse for 10 minutes.

2 In a pan heat your olive oil, when it is very hot, place your scallops, salt and pepper then cook one minute on each side, and remove from heat.

3 Then with a fine knife on each roasted shell make small cuts and place alternating your slices of black garlic and radish roses.
Finishing:
On a nice warm plate, arrange your 3 roasted scallops, your black tea jus strained boiling around and finish by spraying a cloud of sesame oil over it.
This recipe is the perfect marriage of noble products even from elsewhere whose flavors combine perfectly. Thus this black garlic* produced in Korea (for me the best on the planet) with its tobacco and licorice aroma enhances even more the sweet touch of the scallop.
* www.santenat.net