Pan-Seared Sea Scallops with Minted Pea Purée and Shaved Radish Salad

Prepare the scallops by removing the small, tough side muscle if present. Place 6 oz scallops on a plate lined with paper towels and pat them extremely dry on both sides. Season with a pinch of salt and black pepper and set aside at room temperature.

Finely mince 1 small shallot and 1 clove of garlic. In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Add the shallot and garlic, sautéing for 3 minutes until translucent but not browned.

Add 1 cup shelled green peas to the saucepan along with 2 tbsp water. Cover and steam for 3-4 minutes until the peas are bright green and tender. Remove from heat.

Transfer the pea mixture to a high-speed blender. Add 0.25 cup fresh mint leaves, 2 tbsp heavy cream, and a pinch of salt. Blend on high until completely smooth and silky. For a restaurant-quality finish, press the purée through a fine-mesh sieve into a clean bowl. Keep warm.

Prepare the salad: Peel 1 small watermelon radish and thinly shave it into rounds using a mandoline. Cut 0.25 cup English cucumber into matchsticks (julienne). In a small bowl, whisk together 1 tsp yuzu juice, 0.5 tsp honey, and 1 tsp olive oil. Toss the radish, cucumber, and 0.25 cup microgreens in the dressing just before serving.

Make the brown butter: In a small light-colored skillet, melt the remaining 2 tbsp unsalted butter over medium heat. Whisk constantly until the butter foams and then develops brown specks and a nutty aroma (about 3-4 minutes). Immediately stir in 0.25 tsp gochugaru and a squeeze of juice from 0.5 lemon to stop the cooking. Set aside.

Sear the scallops: Heat a heavy stainless steel or cast-iron skillet over high heat with 1 tbsp neutral oil until shimmering and just starting to smoke. Place the scallops in the pan, ensuring they do not touch. Press down lightly with a spatula to ensure even contact.

Sear the scallops without moving them for 2 minutes until a deep golden-brown crust forms. Flip the scallops and cook for only 60-90 seconds on the second side. The centers should remain slightly translucent and tender.

To plate: Spoon a generous circle of the minted pea purée onto the center of the plate. Arrange the seared scallops on top of the purée. Top the scallops with the shaved radish salad for height. Drizzle the gochugaru brown butter around the plate and garnish with 1 tsp finely chopped fresh chives.