It may not look like much (that's due to my photo taking skills), but boy do these babies pack a load of flavor.

Seafood's always been my choice of meat. Prawns. Crab. Scallops. It doesn't matter. As long as its from the sea, my eyes are naturally drawn to these words on a menu. So when Chef Glen told me one of the new dishes were going to be scallops... my heart fluttered like a butterfly.

Thick and chunky slabs of fresh scallops are lightly marinated whole in yuzu, mitsukan and mirin for two hours (patience is a required trait in cooking), so the insides remain raw, giving it that beautiful bouncy texture achieved from extreme precision that comes from experience. And it shows.

Anything longer and it would've been 'over-marinated'. (Read: anything less than perfection.) But no, these scallops were bouncy and juicy; just the right amount of tenacity that offers bite. Sliced into halves that resemble butterflies (my heart continues to flutter like one), fresh, chewy, red and green seaweed are tossed over as frozen green apple shavings rain down on them.

The final touch that binds it all together is in the dressing—a reduction of orange juice emulsified with olive oil, and a dash of basil oil that keeps things interesting. Each ingredient holds its own, exploding full of complex flavors in the mouth that just makes me yearn for more.

Be still, my beating heart.