Matchaeco | Matcha Scallops with Garlic and Ginger

Ingredients:

• 1 pound sea scallops patted dry
• 1 tablespoon matcha powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon chopped fresh parsley

Get your matcha here!

Instructions

• In a medium bowl, combine the matcha powder, garlic powder, ginger powder, salt, and pepper.

• Add the scallops to the bowl and toss to coat.

• Heat the olive oil in a large skillet over medium-high heat.

• Add the scallops to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.

• Remove the scallops from the skillet and set aside.

• To the same skillet, add the white wine, chicken broth, soy sauce, and honey. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.

• Return the scallops to the skillet and cook for 1-2 minutes, or until heated through.

• Garnish with the parsley and serve immediately.

Personal Touch

I like to add a personal touch to this recipe by using fresh, high-quality ingredients. I also like to cook the scallops over medium-high heat so that they get a nice sear. This helps to lock in the flavor and create a more flavorful dish.

I also like to garnish the dish with fresh parsley. The parsley adds a pop of color and freshness to the dish. This recipe is a great way to use up leftover matcha powder. It is also a quick and easy dish to make for a weeknight meal. The scallops are cooked to perfection and the sauce is flavorful and delicious.