Marinade for scallops

Ingredients
• 100g brewed and cold Dilmah t-Series Italian Almond Tea
• Scallops 200g
• 50g Fresh Mint
• Salt & Pepper to taste

Method
Marinate scallops in the almond tea for 12 hours
then drain and bake for a short time with butter
and oil, flavoured with pepper and salt.
Celery, Dilmah Ceylon Supreme Tea and Ginger
Cream

Ingredients
• Brewed Dilmah Ceylon Supreme Tea
• 150g Celery
• 300g Apples
• 50g White dry wine
• 50g White onions
• 10g Garlic
• 80g Cream
• Salt and pepper for taste
• 25g Fresh lemon juice
• 20g Ginger

Method
Cut the celery, ginger, white onion and garlic into
small cubes and bake for a short time and then add
the white wine. Add the tea and creamer, seeded
apples and stew everything for 40 minutes. Before
it is ready, add the spices and lemon juice. Finally
strain everything through a percolator.

Sauce
Ingredients
• 200g Fresh apple juice
• 50g Spinach
• 50g Apple (peeled)
• 50g Butter

Method
Mash the spinach and the peeled apples, then boil
it with the natural apple juice and cold butter.
Decoration

Ingredients
• 50g Blue potatoes
• 30g Olive oil
• 30g Beetroot
• 100g White bread

Method
Cut the blue potatoes into slices and fry them,
then drain them and let them cool. Mash the
beetroot with the bread.