Instructions: Fresh cilantro leaves or finely slivered green part of scallion for garnish

In a large saute pan, heat olive oil until hot, almost smoking. Add garlic and stir briefly. Add scallops and cook 2 minutes on each side, turning once to brown evenly. Remove scallops to a small bowl and cover to keep warm.

To make sauce, add orange juice to pan to deglaze, stirring to dislodge any browned particles. Add tea leaves and cook, stirring for 30 seconds. Add soy sauce, honey and any liquid from scallops that has pooled in the bowl. Cook just until sauce thickens slightly.

Pour sauce through a fine-meshed sieve placed over a bowl and return to pan.

Taste and correct seasoning, if necessary. Coat scallops with sauce and serve in a nest of noodles or pasta. Garnish with cilantro or scallion.

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