Seared Scallops w/Green Tea Cream Sauce
- 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
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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.
