Pea puree

1. In a large saucier pan over medium heat, heat the olive oil and butter until the butter melts. Add the garlic and shallot, stirring frequently for 2–3 minutes, or until the aromatics become translucent but not browned.

2. Add the peas, water, salt, and white pepper. Bring to a simmer and cook until the peas turn bright green, about 2 minutes. Strain and reserve the cooking liquid.

3. Transfer the peas and aromatics to a blender. Add a handful of mint leaves and ½ cup of the reserved cooking liquid. Blend on high until smooth. If the purée is too thick, add more liquid 1 tablespoon at a time. If too thin, add a few more peas. The goal is a thick, flavorful purée that can hold its shape on the plate.

4. For a smoother texture, pass the purée through a fine mesh strainer. Transfer to a container and set aside.

Mushroom scallops

1. Score both flat sides of each mushroom round in a shallow crosshatch pattern.

2. In a cast iron skillet over medium-high heat, add a thin layer of neutral oil. Once hot, add the mushroom rounds in a single layer, taking care not to overcrowd the pan. Press down gently with a spatula to encourage even browning.

3. Season the exposed tops with salt and pepper. Sear for 2–3 minutes, or until golden brown. Flip and sear the other side for another 2–3 minutes, basting with butter at the end.

4. Remove from the pan and set on a paper towel–lined dish to absorb excess oil.

To serve

1. Place two spoonfuls of pea purée on the plate at 9 o’clock. With the back of a spoon, firmly swipe the purée toward 2 o’clock to create a smooth, clean streak.

2. Arrange three mushroom “scallops” along the swipe: one at 10 o’clock, one at 12 o’clock, and one between 1 and 2 o’clock.

3. Nestle five small clusters of raw peas in between the scallops.

4. Garnish with chive blossoms, mint leaves, pea tendrils, and dill fronds. Keep the garnishes relatively contained within the area of the pea purée to maintain a clean visual presentation.