Ingredients for seared scallop:

• 3 large scallops, adductor muscle removed
• 1 sprig thyme
• 1 tsp butter
• vegetable oil, for searing
• salt and pepper, to taste

Ingredients for lettuce milk:

• 1 cup milk
• 2 cups romaine lettuce, roughly chopped
• 2 tbsp butter
• ½ tsp salt
• White pepper

Ingredients for cauliflower cream:

• 1 small cauliflower, roughly chopped
• 1/2 cup heavy cream
• 1 sprig thyme
• 1 small white onion, minced
• 1 clove garlic, minced
• 2 tsp vegetable oil
• Salt and pepper, to taste

Ingredients for parsley cream:

• 1 small cauliflower, roughly chopped
• 1/2 cup heavy cream
• 1 sprig thyme
• 1 small white onion, minced
• 1 clove garlic, minced
• 2 tsp vegetable oil
• Salt and pepper, to taste

Procedure: Seared Scallops

• Gently remove the adductor muscle from the scallops (the tough piece of tissue connected on the side of the scallop). Pat the scallops dry with a paper towel. Salt both sides.
• In a pan over high heat, add the vegetable oil. Put the scallops in the smoking pan and leave the scallop to cook for 2 minutes without agitating it.
• Flip and add the butter and thyme. Cook for about a minute more. Take off the heat and set aside.
• Procedure: Lettuce Milk
• Melt the butter in a saucepan with the milk and salt. Bring the mixture to a simmer and add the lettuce. Cook for 2 minutes.
• Use an immersion blender to purée the lettuce until smooth and the milk is green. Strain and reserve the liquid.

Procedure: Cauliflower Cream

• Sautéed the onions with vegetable oil over medium heat until they turn translucent, about 4 minutes. Add the garlic and cook for a minute more.
• Add the cauliflower and cream. Bring to a boil and reduce to a simmer.
• Cook covered for 30 minutes, or until the cauliflower is completely tender. Season with salt and pepper.
• Use a blender or food processor to purée the cauliflower until the mixture is smooth.
• Assembling Everything Together
• With a spoon, make a swift circular motion of a heaping dollop of cauliflower cream into a bowl or plate.
• Lay a bed of dressed snap peas on one side.
• Add three scallops per plate onto the peas.
• Scatter the fennel, fronds, and garlic flowers.
• Ladle the lettuce milk into the centre of the cauliflower cream.
• Drizzle the milk with parsley oil. Serve immediately.