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These scallops are imported from Hokkaido, pan seared with konbu butter, served on a bed of potato puree and garnished with crispy parmasan bits, chives and caviar. At $18 for two morsels of scallops, we have to regretfully say that the pricetag cannot be justified. The buttery umami flavors that konbu butter promises cannot be detected in the dish. The scallops are also rather rubbery and waterlogged, instead of being springy and succulent. The potato puree only further takes away the natural oceanic flavors of the scallops, rendering the dish almost tasteless. The only saving grace to this appetizer is the caviar that adds a pop of saltiness to the blandness.