Scallops with Green Tea Cream

In France fresh scallops are sold still in their shells. In the US it is illegal to sell them that way. You can cook fresh or frozen scallops in shells that you purchase or in ramekins. If you can’t find scallops, cook fish fillets in a bit of butter over medium heat until translucent (6-8 min). Remove the fillets from the skillet, put in the macha cream and cook, stirring, just until hot. Drain any liquid from the fillets, pour the cream over them and serve.

1-1/4 cup (310 ml) crème fraîche

1 tbsp macha (Japanese green tea powder), or to taste

Freshly squeezed lemon juice to taste

Fine sea salt

Generous pinch piment d’Espelette or hot paprika

18 large scallops, freshly shucked, or thawed frozen scallops

Fleur de sel

Fresh herb sprigs (preferably chervil) for garnish

1.  Preheat oven to 450° F (220° C).

2.  Whisk cream in a cold bowl with a cold whisk until it makes stiff points. Whisk in macha and a bit of lemon juice, season with a touch of salt and a pinch of hot paprika, and taste. Add additional seasonings, including macha, if necessary.

3.  Place scallops in their shells on a baking sheet (or two) in a single layer. If you don’t have shells, place 3 scallops in each of 6 ramekins.

4.  Cover each scallop with a dollop of macha cream. Bake until scallops are hot through and cream starts to boil at the edges, 4 to 5 min.

5.  Remove scallops from oven and place on serving plates. Season with fleur de sel, garnish with chervil, and serve immediately. A white Burgundy is perfect with this dish.

Serves 6

 

Originally published in the January 2010 issue of France Today