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
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.
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.