Sago is boiled and then brewed into Dilmah tea for use.
Soak the Scallops with Dilma lychee black tea, season with sautéed diced greens, add apples and seasoning, soak the scallops with Dilmah Lychee black tea, then season it and then burn it with a gas torch.
Add apple diced and seasoning.
Place the scallops on the wonton wrappers and serve.
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