Scallops with Matcha Miso Butter Sauce

Seared scallops with a golden crust meet a silky, umami-rich sauce built from white miso, culinary matcha, and cold butter. The earthiness of the matcha cuts through the richness of the butter while deepening the savory notes of the miso — a simple pan sauce that feels anything but ordinary. Elegant enough for a dinner party, quick enough for a weeknight.

Ingredients

• 1/2 stick (4 tablespoons) unsalted butter, softened
• 2 teaspoons white miso
• 2 tablespoons avocado oil
• 1 pound large (U10-12) sea scallops, blotted dry
• 1/2 teaspoon matcha whisked with 1 tablespoon water
• Matcha Salt
• Chopped green scallions or chives
• Finely grated lemon zest

Instructions

1. Place the butter and miso in a small bowl. Mix with a fork to blend.
2. Melt 1 tablespoon of the miso butter with 1 tablespoon avocado oil in a skillet over medium- high heat until very hot. Arrange half of the scallops in the pan. Sear on both sides until well browned, 3 to 4 minutes, flipping once. Transfer to a plate. Add 1 tablespoon miso butter and 1 tablespoon oil to the pan and repeat with the remaining scallops.
3. Reduce the heat to medium. Add the remaining 2 tablespoons miso butter and the matcha water mixture. Simmer for about 2 minutes, stirring to combine and scraping up any brown
   bits.
4. Spoon some of the sauce on serving plates. Arrange the scallops on the sauce. Drizzle with the sauce. Garnish with Matcha Salt, chopped scallions, and lemon zest.

Notes

• Serves 3 to 4