So complex yet so simple.

The Pan Seared Hokkaido Scallops had so many elements that I was afraid the taste of scallop would be overshadowed but no, the scallop was a beautiful work of art.

The scallops were seared on one side to ensure they would not be overdone. They were rested on a bed of tangy yuzu mustard ricotta (so good that the cheese could be eaten on its own). On the bottom was a moat of melted savoury brown butter with seaweed and topped with sweet chopped roasted hazelnuts.

The mind behind the dish definitely knew what it was doing as everything went together swimmingly well.

Thank you to Roosevelt's Diner & Bar and @burpple for the invite and the lovely meal. Also major props to Ying for warmly hosting us and taking us through every dish and drink in painstaking detail. I really learned a lot about taste profiles and wines from her!