Remove the scallops from the refrigerator and pat them very thoroughly dry with paper towels—this is crucial for achieving a perfect browning. Any moisture on the surface prevents the Maillard reaction.

Blanch the peas in boiling salted water for 2–3 minutes, then immediately plunge them into ice water (to preserve their color).

Cut the nori sheets into rectangles measuring about 4×6 cm.

Preheat the oven to 180°C (convection). Place the nori sheets on a baking sheet, brush them lightly with sesame oil, and sprinkle with coarse salt and sesame seeds (optional). Bake for 4–5 minutes, until crispy and slightly curled. Keep an eye on them—they cook very quickly. Let them cool on the baking sheet.

FOR THE PEAS AND WASABI CREAM:

Place the blanched peas in a blender and purée until smooth with wasabi paste, crème fraîche, tarragon, lemon juice, and vegetable broth. Season to taste with salt and white pepper. The purée should be velvety, bright green, and have a distinct but not overpowering wasabi flavor. Keep warm or gently reheat just before serving.

FOR THE SCALLOPS:

Heat a skillet over high heat until very hot—add clarified butter and let it foam briefly. Place the scallops in the pan with the flat side down; do not move them. Cook for 90 seconds, until a deep golden-brown crust forms. Flip them over. Add cold butter and toss the scallops in the foaming butter for another 60 seconds. Remove from the pan immediately.

Spread the pea-wasabi cream generously over preheated plates—use the back of a spoon to create a small indentation. Place the scallops in the center. Arrange the nori chips next to or against the scallops. Finish with a pinch of Fleur de Sel and a squeeze of lemon.

Serve the Sauvignon Blanc at 10–11 °C—straight from the refrigerator, just before pouring.

Fresh baguette or soy sauce brioche

A simple cucumber salad with rice vinegar and sesame seeds, perfect as a light side dish