Ingredients

Fresh scallops (4-6 per serving)
Cauliflower (1 medium-sized head)
Asparagus (1 bunch)
Cherry tomatoes (1 cup)
Baby carrots (1 cup)
Beetroot (1 medium-sized)
Peas (1 cup)
Olive oil (2-3 tablespoons)
Salt and pepper to taste

Instructions

Cauliflower Puree:
Steam cauliflower (1 medium-sized head) until tender.
Blend with olive oil (2 tablespoons), salt, and pepper until smooth.

Vegetable Medley:
Sauté asparagus (1 bunch), cherry tomatoes (1 cup), and baby carrots (1 cup) in olive oil (1 tablespoon) until tender-crisp.

Vegetable Gels:
Blend beetroot (1 medium-sized) and strain for a smooth puree.
Blend peas (1 cup) and strain for a vibrant green puree.
Add 1 teaspoon of agar-agar to each puree, heat until dissolved, and pour into molds to set.

Citrus Beurre Blanc:
In a saucepan, combine 1/2 cup white wine, 1/4 cup fresh orange juice, 1/4 cup fresh lemon juice, and 1/2 cup cold unsalted butter.
Whisk over low heat until the mixture is emulsified and slightly thickened. Season with salt and pepper.

Seared Scallops:
Pat scallops dry and season with salt and pepper.
Sear in a hot pan with 1-2 tablespoons of olive oil until golden brown on each side.

Plating:
Spoon cauliflower puree onto the plate.
Arrange seared scallops on top.
Scatter sautéed vegetables around.
Drizzle citrus beurre blanc over the scallops.
Garnish with beetroot and pea gels.

Serving/Nutritional Facts

Calories: Approximately 450-500 kcal
Protein: 22-27g
Fat: 25-30g
Carbohydrates: 35-40g
Fiber: 8-10g