Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.
LOADING

Seared Scallops w/Green Tea Cream Sauce

This Seared Scallops with Green Tea Cream Sauce dish is delightful and delicious. Look for matcha, a Japanese green tea powder with a vibrant color and deep, somewhat bitter, flavor in Asian grocery stores or gourmet markets. If you can't find it, pulverize regular green tea in a spice grinder.
Posted By: K. Taako
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 2 people have saved this recipe

Print   Add to Printer50 Times Printed

Prep Time: 5 | Cook Time: 4-5 minutes | Ready In: 10
Ingredients: Print   Add to cart
US Metric

  • 1/3 cup crème fraîche
  • 1 1/4 teaspoons matcha (green tea powder), divided
  • 1/2 teaspoon fresh lemon juice
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 18 large sea scallops (about 1 3/4 pounds)
  • 1 tablespoon extra-virgin olive oil, divided
  • 1/4 teaspoon hawaiian salt

Order A Taste of Hawaii Cookbook - This book is perfect for all those who love to cook and read about food, but who also love to linger in the daydream of tropical and exotic locales.


Cooking Process:

Place crème fraîche in a medium bowl; beat with a mixer at high speed until stiff peaks form. Add 1/2 teaspoon matcha, lemon juice, 1/8 teaspoon salt, and paprika, stirring with a whisk.

Combine remaining 3/4 teaspoon matcha and ground ginger in a fine mesh sieve over a bowl; press ginger mixture through sieve. Sprinkle the ginger mixture evenly over scallops.

Heat a large heavy skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Arrange half of scallops in a single layer in pan; cook 2 minutes on each side or until browned and desired degree of doneness. Remove scallops from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and scallops. Arrange 3 scallops and about 1 tablespoon crème fraîche mixture on each of 6 plates.

Comments:

UA-24244452-1