Scallops were in season, and I was feeling experimental with plating, so I tried to get creative. Scallops are so delicate, so I had to think of ways to complement their sweetness with other flavors that are rounded out. 

I made a sweet and earthy pumpkin puree and decided to stick with the orange theme by contrasting the deep, sweet notes on the plate with the acidity from oranges. I also wanted a more savory note, so I made a garlic scallion oil to dress over each seared scallop and stood the crispy scallions up on the plate.

I always see fine dining restaurants streak sauces or purses on a plate, so I tried to go for a monochromatic modern look with this dish.