INGREDIENTS
1 lb
Sea scallops
2
Beets, very small
1
Chive flowers
1
bunch French radishes
1/2
Orange, Zest and juice of
1 cup
Pea shoots, small
1 cup
Pea-pod flowers
1
small bunch Pepper cress
8 oz
Sugar snap peas
1 tsp
Dijon mustard
1
Sea salt and freshly ground pepper, Fine
3 tbsp
Olive oil, extra-virgin
1 tbsp
Sherry vinegar
4 tbsp
Butter, unsalted
1 tbsp
Water