Christopher Gross' Scallops with Green Tea

Yesterday we wrapped up our conversation with Chef Christopher Gross of Christopher's and Crush Lounge about his time spent in Japan during the Tohoku earthquake. Today he will show us how to make a scallop dish inspired by the Orient. Just as you might expect of Japan, the flavors here are clean, crisp and simple. The only thing that's missing is the sake to go with it.

Scallops with Matcha Green Tea
Yield: 1 portion

For the scallops:
Large scallops 4 each
Canola oil 1 teaspoon
Unsalted butter 1 teaspoon

1. Sautee scallops in the butter and oil, browning on both sides (about one minute on each side) then remove and keep warm.

See how to use the green tea after the jump.

For the sauce:
Chopped shallots 1 teaspoon
Olive oil 1 teaspoon
Scallop hinges (that have been removed from the scallops)
Dry vermouth 1 oz
Dry white wine 2 oz
Matcha green tea 1 1/2 teaspoons
Cream 2 oz
Unsalted butter 1 teaspoon

1. Sweat shallots in olive oil for one minute then add vermouth, white wine and hinges.
2. Reduce wine by half then add the powdered tea and cream. Bring this to a simmer and then whisk in butter.
3. Strain sauce and season to taste with salt and pepper.

For the garnish:
Cherry tomatoes (cut into halves) 3 each
Asparagus (cooked and sliced thin) 3 spears
Extra virgin olive oil 1/2 teaspoon

1. Gently warm asparagus and tomatoes in the olive oil and season to taste.

1. Arrange scallops on plate and vegetables around scallops.
2. Serve sauce on the side.

If you missed any of this week's special edition of Chef Chat with Gross, go back and look at part one and two.
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