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.
Lightly poach the rock shrimp for 30 seconds and remove.
In a metal bowl, place fine diced red onion, frisee, poached rock shrimp, scallop, diced mango, thin cut wax apple and thin sliced conch.
Add juice from 1 lime, salt and pepper to taste and 1 tsp of extra virgin olive oil.
TEALEAVES’ and Pantone Color Institute’s #PaletteForYourPalate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea+Color+Mood.