Scallops with Green Tea Cream

Ingredients

• 0.3 cup crème fraîche 
• 0.3 teaspoon fleur del sel 
• 0.5 teaspoon ground ginger 
• 0.1 teaspoon hungarian paprika hot
• 0.5 teaspoon juice of lemon fresh
• 1.3 teaspoons matcha tea powder green divided (Japanese tea powder)
• 1 tablespoon olive oil extra-virgin divided
• 0.1 teaspoon sea salt fine
• 1.8 pounds sea scallops 

Equipment

• bowl
• frying pan
• whisk
• sieve
• blender

Directions

1. Place crme frache in a medium bowl; beat with a mixer at high speed until stiff peaks form.
2. Add 1/2 teaspoon matcha, lemon juice, 1/8 teaspoon salt, and paprika, stirring with a whisk.
3. Combine remaining 3/4 teaspoon matcha and ground ginger in a fine mesh sieve over a bowl; press ginger mixture through sieve.
4. Sprinkle the ginger mixture evenly over scallops.
5. Heat a large heavy skillet over high heat.
6. 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.
7. Remove scallops from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and scallops. Arrange 3 scallops and about 1 tablespoon crme frache mixture on each of 6 plates.
8. Sprinkle evenly with fleur de sel and chervil, if desired.