Scallops With Green Tea Cream

• 1/3 cup creme fraiche
• 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)

1. Place creme fraiche 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. 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. 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 creme fraiche mixture on each of 6 plates. Sprinkle evenly with fleur de sel and chervil, if desired.

crueme fraueeche, matcha, lemon juice, salt, paprika, ground ginger, extravirgin olive oil, salt, fresh chervil

Taken from www.myrecipes.com/recipe/scallops-with-green-tea-cream (may not work)