Ingredients:

8 large sea scallops, patted dry

Salt and black pepper, to taste

1 tablespoon avocado oil (or high-heat neutral oil)

1–2 tablespoons Ot Gà Đen Hot Sauce

Microgreens or baby arugula (for plating)

Fresh lime wedges (optional)

Directions:

Prep Scallops:
Pat the scallops very dry with paper towels and season with salt and pepper.

Sear:
Heat oil in a heavy skillet (preferably well seasoned cast iron) over medium-high heat.
Once hot, place the scallops down gently — don’t move them.
Sear 2 minutes until golden brown, then flip and cook another 1–1.5 minutes.

Plate:
Arrange a small bed of microgreens or baby arugula.
Top with seared scallops.

4. Drizzle:
Generously drizzle Ot Gà Đen over the scallops.
Add a squeeze of lime if desired.

Pea Purée

Ingredients:

1 cup frozen peas (or fresh if in season)

1 tablespoon olive oil

2–3 tablespoons vegetable broth, chicken broth, or water (adjust as needed)

1 small garlic clove, chopped 

1 tablespoon fresh mint leaves (for brightness)

Salt and pepper, to taste

1–2 teaspoons fresh lemon juice (brightens it up)

Directions:

Bring a small pot of salted water to a boil.

Add peas and cook for 1 minute (just enough to get them vibrant green and tender).

Immediately drain and transfer to a bowl of ice water to stop cooking (this keeps them super green).

Drain peas from ice water.

Add peas to a blender or food processor.

Add olive oil, broth/water, garlic, mint, a pinch of salt and pepper.

Blend until very smooth, scraping sides as needed.

Add more broth/water 1 tablespoon at a time if needed for smoother texture.

Taste and adjust seasoning with salt, pepper, and lemon juice.

Shaved Fennel & Orange Salad

Ingredients:

1 fennel bulb (fronds reserved)

1 large orange

½ small red onion very thinly sliced

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice (or orange juice from the segments)

Salt and cracked black pepper, to taste

Optional for garnish:

Fennel fronds (the leafy green tops)

Microgreens

A pinch of flaky salt

Directions:

Prep the fennel:

Trim the fennel bulb and slice it as thinly as possible using a mandolin or very sharp knife so it’s very  delicate and almost see-through.

Segment the orange:

Using a knife peel the orange.

Slice between the membranes to release orange segments (“supremes”).

In a medium sauce pan add olive oil. When hot add the red onion and sauté for 2-3 minutes. Add the fennel and sauté for another 2-3 minutes. 

Remove from heat 

In a bowl, gently toss fennel, orange segments, and red onion with olive oil and lemon juice.

Season lightly with salt and cracked pepper.

Plating:

Add the pea puree to a small plate then gently top with 2-3 scallops.

Using tongs, pick up a small mound and gently “pile” it onto the plate beside the scallops.

Optional: sprinkle a few fennel fronds or microgreens on top.