Despite seemingly not having a lot in common, after one taste you’ll agree that matcha green tea powder and scallops are worthy of being in each other’s lives forever. Here, matcha’s vegetal sweetness is a delicious complement to buttery scallops, rounded out nicely by a butternut mash.
Nutrition bonus
Because it’s made by grinding up tea leaves, matcha delivers a huge health-hiking antioxidant wallop. At only 100 calories per 4 oz (113 g) serving, scallops are a great way to obtain plenty of filling protein for little calorie cost.
The price is right
Matcha can be a pricey addition to your grocery cart. For culinary purposes, it’s acceptable to use a lower grade tea such as café grade. Save the exquisite ceremonial grade for whisking with warm water for tea drinking.
Ingredients
4 tsp (20 mL) grapeseed, sunflower, or camelina oil, divided
1 medium-sized butternut squash, peeled and cut into 3/4 in (2 cm) chunks
1/4 tsp (1 mL) salt
2 tsp (10 mL) Dijon-style mustard
3/4 cup (180 mL) full-fat coconut milk
2 tsp (10 mL) minced ginger
2 tsp (10 mL) honey
1 1/2 tsp (7 mL) matcha green tea powder
1 tsp (5 mL) grated lime zest
1/2 tsp (2 mL) vanilla extract
1 lb (450 g) large sea scallops
Salt and black pepper, to taste
2 tsp (10 mL) unsalted butter (optional)
1 Tbsp (15 mL) black sesame seeds (optional)
Directions
Heat 2 tsp (10 mL) oil in large heavy-bottomed saucepan over medium heat. Add squash and salt. Partially cover pan and heat until squash is slightly tender, stirring occasionally, about 10 minutes. Add 1/3 cup (80 mL) water, and simmer covered until squash is very tender, about 15 minutes, adding a small amount of additional water if needed. Drain any excess water and mash squash with mustard. Season with black pepper to taste. Cover to keep warm.
Meanwhile, place coconut milk, ginger, and honey in small saucepan. Bring to a boil over high heat, reduce heat to medium and simmer uncovered until reduced and saucy, about 10 minutes. Whisk in matcha, lime zest, and vanilla until matcha has dissolved. Remove from heat and cover to keep warm.
Pat scallops dry with paper towel and season with salt and pepper. Heat 2 tsp (10 mL) oil in large skillet over medium-high. Place scallops in pan, making sure they aren’t touching. Allow to cook undisturbed until bottom edges are golden and they release easily, about 2 minutes. Gently flip scallops, add butter to pan, if using, and sear until browned underneath, about 1 1/2 minutes.
Serve scallops topped with matcha sauce and sprinkled with sesame seeds (if using). Serve alongside butternut mash.
Each serving contains: 308 calories; 23 g protein; 15 g total fat (9 g sat. fat, 0 g trans fat); 23 g total carbohydrates (6 g sugars, 3 g fibre); 395 mg sodium
