18 units Scallops

For soup

• 4 spoons Dilmah t-Series The First Ceylon Souchong
• 14oz Milk
• 15oz Goat cheese
• 14oz Cream Cheese
• 4g Gelatine
• 200g Water

Heat the milk until it boils, remove from fire and add the chopped goat cheese. Infuse for 20 minutes, drain and add cream. Infuse the tea in the water, hydrate the gelatine, and mix. Let it set in fridge and cut squares 0.5cm. Sear the sea scallops in a sauté pan and place in the soup.