Instructions:

Puree:

Add the Romanesco and garlic scapes to a medium saucepan. Cover with chicken stock and wine. Bring to the boil over medium high heat. Once boiling, reduce heat to medium and cover. Cook for 10 minutes. Using tongs, remove six florets and plunge into ice water. Cover the pan and continue cooking remaining vegetables for 5 minutes or until very tender. Place a colander over a large pot. Pour the vegetables into the colander, reserving cooking liquid. Allow to cool for 5 minutes. Add the slightly cooled vegetables to a blender or food processor with 1 cup reserved liquid and the pickled ginger. Puree until smooth. Add a little extra liquid if necessary. Season with salt and pepper. Keep warm.

Puffed Forbidden Rice:

As the vegetables are cooking, heat a medium sauce pan over high heat with a 1 inch depth of oil. Test oil by dropping in a couple grains of rice. If rice begins to puff and rise to the surface
immediately, oil is ready. Add remaining rice. Once puffed, remove to a paper towel lined plate. Sprinkle with salt.

Citronette:

Add all ingredients to a blender or food processor. Puree until smooth.

Scallops:

In a medium skillet over high heat add the oil. Once hot, sprinkle scallops on each side with the togarashi. Place in the pan and sear for 2-3 minutes or until nicely browned. Turn scallops
over and cook until opaque throughout.

For Plating:

Spread a spoonful of puree over each of two plates. Sprinkle with a small handful of puffed rice. Arrange four scallops over each plate. Carefully radish halves in between scallops. Garnish with reserved Romanesco, small basil leaves, a few chili threads and microgreens. Drizzle a small spoonful of citronette alongside scallops.

Yield:

2 servings