Sea Scallop

Sea Scallop

Out of boredom I made a little appetizer out of stuff I had laying about.
So the base is a edamame puree with a pinch of green curry, on top of that I laid a home roasted campari tomato half (roasted with black cypress sea salt, thyme and garlic), some micro greens next, a giant sweet bay scallop marinated in lemon and tangelo juice then flash pan seared and topped with spicy daikon sprouts and my little trademark lemon zest curly-cue (I put them on everything).