Matchaeco | Matcha Scallops with Garlic and Ginger


  • 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!


  1. In a medium bowl, combine the matcha powder, garlic powder, ginger powder, salt, and pepper.
  2. Add the scallops to the bowl and toss to coat.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the scallops to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
  5. Remove the scallops from the skillet and set aside.
  6. 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.
  7. Return the scallops to the skillet and cook for 1-2 minutes, or until heated through.
  8. 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.

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