🐚🍵 Matchaeco Seared Matcha Scallops
Golden seared scallops coated in savoury matcha spices, finished with a light soy–honey glaze.
Elegant, quick to cook, and surprisingly delicious with Japanese matcha ✨
Perfect for a dinner party starter or special weeknight meal.
🛒 Ingredients (2 servings)
- 450g sea scallops, patted very dry 🐚
- 3g Matchaeco matcha powder 🌿
- 1 tsp garlic powder
- ½ tsp ginger powder
- ¼ tsp salt
- ¼ tsp black pepper
- 30g olive oil
- 60g white wine
- 60g chicken broth
- 15g soy sauce
- 15g honey 🍯
- 1 tbsp chopped fresh parsley 🌱
👩🍳 Method
1️⃣ Season the Scallops
In a bowl, mix Matchaeco matcha, garlic powder, ginger powder, salt, and pepper.
Add scallops and gently toss to coat evenly.
2️⃣ Sear
Heat olive oil in a large skillet over medium-high heat.
Add scallops in a single layer.
Cook 2–3 minutes per side until golden brown and just cooked through ✨
Remove scallops and set aside.
3️⃣ Make the Sauce
In the same skillet, add white wine, chicken broth, soy sauce, and honey.
Bring to a simmer and cook 4–5 minutes until slightly thickened.
4️⃣ Finish
Return scallops to the pan and cook 1 minute to coat in the sauce.
5️⃣ Serve
Sprinkle with chopped parsley and serve immediately 🌱
Lovely with rice or steamed greens.
⭐ Top Tips
🐚 Dry scallops are key
Patting them very dry gives that golden café-style seared crust.
🌿 Use matcha lightly
Matcha is strong in savoury dishes — around 3g keeps it balanced and aromatic.
