Matcha isn’t just for lattes and desserts—it can also be transformed into a savory foam that elevates seafood dishes. In this recipe, we pair seared scallops with a delicate matcha foam made using a cream charger (n2o whipped cream dispenser). The result is a restaurant-quality dish that balances the natural sweetness of scallops with the earthy, umami notes of matcha.
Perfect for foodies, home chefs, or anyone experimenting with modern gastronomy, this dish proves how versatile a cream charger can be in the kitchen.
Ingredients
| For the scallops | For the savory matcha foam |
| 8 large sea scallops, patted dry | 1 cup vegetable or light chicken stock |
| 2 tbsp olive oil or unsalted butter | ½ cup heavy cream and Pinch of sea salt |
| Pinch of sea salt | 1 tsp high-quality matcha powder |
| Freshly ground black pepper | ½ tsp soy sauce or a dash of miso paste |
Golden seared scallops offer a sweet, ocean-kissed tenderness that melts at first bite, their caramelized edges bringing a gentle nuttiness. Just above them, the airy matcha foam unfolds with a whisper of earthiness, its subtle bitterness weaving through the scallops’ natural sweetness. The interplay is delicate yet striking—like sea breeze meeting forest mist—leaving the palate refreshed, layered, and quietly sophisticated.
Instructions
To create the matcha base, gently warm the stock in a saucepan and whisk in the matcha powder until it dissolves completely. The mixture is enriched with cream, seasoned with soy sauce or miso, and balanced with a touch of salt. For a perfectly smooth texture, it is then passed through a fine sieve.
The prepared liquid is transferred into a cream dispenser, which is connected with nitrous oxide tank using a pressure regulator. After a firm shake—about thirty times—the dispenser is kept warm in a 60°C (140°F) water bath, ensuring the savory matcha foam is ready to crown the scallops at the moment of serving.
The scallops are seared in a hot skillet lightly coated with olive oil or butter, their surfaces kissed by the heat until golden and caramelized, while the centers remain tender and succulent. A simple seasoning of salt and pepper enhances their natural sweetness without overpowering it.
Once perfectly seared, the scallops are arranged with care on a serving plate. A delicate veil of savory matcha foam is added—either crowning the scallops or artfully placed alongside—followed by a garnish of microgreens, a sprinkle of sesame seeds, or the subtle sheen of sesame oil, creating a dish that balances elegance with restraint.
Chef’s Tips
Keep scallops very dry before searing for a perfect golden crust.
Don’t over-shake the dispenser, or the foam will lose stability.
Matcha foam pairs beautifully with other seafood like prawns or white fish.
With a whipped cream charger, you can create foams that are silky, stable, and restaurant-quality—something almost impossible to achieve by hand. For this dish, the cream charger transforms the matcha base into a light yet savory topping that makes a simple seared scallop dish truly gourmet.
✨ Try this recipe at your next dinner party to surprise guests with a modern twist on classic seafood. It’s elegant, delicious, and showcases the creative possibilities of matcha foam.
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