Photo: Randy Mayor; Styling: Mindi Shapiro Levine
Yield:
6 servings

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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

noelle71's Review

sprky182
April 20, 2013
N/A

sprky182's Review

GrandmaKY
July 06, 2011
Good but not great. I liked the subtle green tea flavor on the scallops but didn't love the cream. I subbed sour cream for the creme fraiche so perhaps that was why. Probably won't make again.

GrandmaKY's Review

noelle71
October 23, 2010
This was different and delicious. I found the green tea powder at Whole Foods. EXPENSIVE! I used this as part of a dinner party with the chestnut soup and coq au vin from the Nov issue of CL. Great menu worthy of a special occasion. Will add the scallops to my Thanksgiving menu along with the soup. I made the recipe as stated and didn't change a thing.