Scallop pan seared with dry sage, served with variations of garlic (black, pink & purple). It was amazing how they all tasted distinctly different. The pink garlic is sweet and subtle, while the black garlic is sweet and syrupy with hints of balsamic vinegar or tamarind, then the purple garlic (under the scallop) is known to be milder in taste and odor. The dish was topped with a squid ink tuile to add some textures