Scallops with Green Tea Cream

Photo: Randy Mayor; Styling: Mindi Shapiro Levine

This dish makes a uniquely delicious first course. 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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 155
  • Fat: 7.6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 17.3g
  • Carbohydrate: 2.7g
  • Fiber: 0.1g
  • Cholesterol: 46mg
  • Iron: 0.3mg
  • Sodium: 310mg
  • Calcium: 25mg

Ingredients

  • 1/3 cup crème fraîche
  • 1 1/4 teaspoons matcha (Japanese green tea powder), divided
  • 1/2 teaspoon fresh lemon juice
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon Hungarian hot 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 fleur de sel or other sea salt
  • 2 tablespoons fresh chervil (optional)

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. 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. Sprinkle evenly with fleur de sel and chervil, if desired.
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