OVERALL DIRECTIONS

Make the risotto, pea puree, chamomile onions, and miso butter. Prepare fava beans.

Pat the scallops with paper towels until dry. Place on a small baking tray season with salt and pepper. Preheat a large cast iron or steel pan until very hot. Add 1 ounce grape-seed oil. When the oil is hot (just about to smoke) gently add the scallops to the pan. Reduce the heat to medium and carefully watch until a crust is formed. Turn scallops when caramelized and cook for 1 additional minute. Place scallops on paper towel.

Meanwhile, place risotto and minted pea puree in large saucepan and heat slowly, stirring gently with a rubber spatula. Heat miso broth to a simmer. In another pan on low heat, combine 1 tablespoon water, 1 tablespoon butter, and 3 sprigs thyme, to form a glaze. Add fava beans and chamomile onions and gently stir.

Gently spoon risotto mixture (which should be the consistency of porridge) into shallow serving bowls, and tap to distribute. Working quickly, add the fava bean and onions to one side of the dish, place the scallops adjacent to the fava beans. Add your favorite lemon puree, if desired, and a few ounces of the miso opposite the fava beans. Garnish with pea tendrils, shaved fennel, and dried flowers.

FOR THE RISOTTO

In a large saucepan add the stock, 2 lemon halves and slowly bring to a boil. Heat a large rondeau pan (or Dutch oven) with garlic oil and sweat the shallots, then lightly toast the rice (do not color) for about 2 minutes. Add the vermouth and reduce until nearly dry. With a 6-ounce ladle, begin adding the boiling hot stock and cook until each addition is absorbed, stirring constantly to ensure even cook on the rice. Repeat until al dente, about 30 minutes.

FOR THE MINTED PEA PUREE

In a large sauté pan, sweat the shallots and ginger in garlic oil. Add the wine and reduce until translucent and nearly dry. Season with salt and pepper. Add the cream and reduce. Add the peas and cook for 5 minutes. Transfer to a blender/food processor and puree until smooth. Add the mint leaves during the last 30 seconds to release optimum flavor and extract the oil from the heat. Strain the puree, adjust seasoning, and set aside.

FOR THE CHAMOMILE ONIONS

In a medium saucepan, combine the onions and butter and season with salt and pepper. Cook for 5 minutes, stirring so no color is allowed. Add the tea bag and four ounces of water (to cover onions) and cook until the onions are translucent. Set aside.

FOR THE MALTED MISO BUTTER

Combine water, miso paste and vermouth in a small saucepan and bring to boil. Whisk in malt powder and strain. Season with salt and pepper.