Nido Recipe

1. Shake & Serve

Add gin, elderflower liqueur, fresh lemon juice, simple syrup and ice to a cocktail shaker. Shake vigorously for 10–12 seconds until well chilled. Double-strain into a chilled coupe or flute glass. Top gently with 2 oz sparkling wine. Express a lemon twist over the drink and drop it in. Garnish with an edible flower if using. Serve immediately.

2. Prepare Scallops

Pat scallops very dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Lightly dust each scallop with the 2 tbs of flour, shaking off excess.

3. Sear Scallops

Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot. Add 1 tbs olive oil and 1 tbs butter. When the butter stops foaming, add scallops spaced apart so they do not steam. Sear 2–3 minutes without moving until a deep golden crust forms. Flip and sear the other side 1–2 minutes until just cooked through (opaque center). Transfer scallops to a warm plate and tent loosely with foil.

4. Make Lemon-Butter Emulsion

Reduce heat to medium-low. Add remaining 2 tbs butter to the same skillet and melt. Add the minced garlic and sauté 20–30 seconds until fragrant but not browned. Stir in 1 tbs fresh lemon juice and 2 tsp heavy cream; swirl to combine and let the sauce emulsify for 30 seconds. Remove from heat and stir in snipped chives. Taste and adjust seasoning with a pinch of salt and black pepper.

5. Finish

Return scallops to the pan briefly, spooning the lemon-butter emulsion over them for 10–15 seconds to rewarm and coat. Plate scallops on a warmed plate and spoon remaining emulsion around them.

6. Toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat a grill pan or cast-iron skillet over high heat until smoking. Add asparagus in a single layer and char, turning occasionally, 6–8 minutes until tender-crisp with dark blistered marks. Remove to a plate and immediately zest 1 tsp fresh lemon over the spears. Keep warm.

7. Whisk together 2 tbs melted butter, 1 tbs chopped capers, 1/2 tbs fresh lemon juice, 1/4 tsp salt and a pinch of pepper. Spoon about half of the caper-butter into the center of the serving plate as a smear or pool. Arrange charred asparagus and seared scallops on top. Toss microgreens lightly with remaining drizzle and place a small mound beside the scallops. Spoon any remaining emulsion or butter over the scallops and finish with an extra snip of chives and a small lemon zest flourish.