Boil 3 TEALEAVES Relax Whole Leaf Pyramid Teabags in 2 quarts of water for 15 minutes.
Let cool and place scallops and conch meat inside to set overnight.
Remove the next day and pat dry with paper towel.
In a hot pan, sear the 2 scallops until golden brown and put aside to cool.
Slice the scallops in half to make two round pieces.
Drizzle 1 oz of the Coconut Sherry Vinaigrette on plate and lightly pile the tropical seafood salad ingredients in the middle.
Drizzle remaining olive oil over the plate.