À La Carte Recipe

Prep aromatics

Peel and mince 4 garlic cloves and finely chop 2 shallots. Measure out olive oil, butter, lemon juice, capers, salt and pepper so they are ready during cooking.

Prepare chicken

Pat the 2 chicken breasts dry. Season both sides with 1/2 tsp sea salt and 1/2 tsp black pepper. Heat 1½ tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. When shimmering, add the breasts and sear 4–5 minutes per side until golden and an instant-read thermometer reads 74°C (165°F). Remove to a warm plate and let rest 5 minutes, then slice thinly on a bias.

Sear scallops and shrimp

Season scallops and shrimp with a light pinch of salt and pepper. In the same skillet (add remaining 1½ tbs olive oil if needed) heat until just smoking. Pat scallops very dry and place in skillet spaced apart—sear 1.5–2 minutes without moving until a deep golden crust forms, flip and cook 30–45 seconds until just opaque. Remove to warm plate. Quickly add shrimp and cook 1–2 minutes per side until pink and curled. Remove and keep warm.

Make pan sauce

Lower heat to medium, add 1 tbs butter to the skillet and sauté the minced shallots and garlic for 45–60 seconds until fragrant (do not brown). Add 2 tbs lemon juice and 1 tbs capers; scrape up brown bits from the pan. Swirl in 2 tbs cold butter, one piece at a time, to emulsify into a glossy sauce. Taste and adjust with remaining salt and pepper.

Roast baby potatoes

Preheat oven to 220°C (425°F). Halve baby potatoes and toss with 1 tbs olive oil and a pinch of salt and pepper. Spread on a baking sheet cut-side down and roast 20–25 minutes until golden and tender. Keep warm.

Blanch asparagus

Trim woody ends from asparagus. Bring a pot of salted water to a boil, add asparagus and blanch 1–2 minutes until bright green and just tender. Shock in an ice bath to stop cooking, then drain and pat dry. Toss with a light drizzle of olive oil and a pinch of salt.

Sauté cherry tomatoes

In a small skillet, heat 1 tbs olive oil over medium-high heat. Add halved cherry tomatoes and a pinch of salt, sauté 2–3 minutes until skins soften and begin to blister. Add a tablespoon of chopped parsley and remove from heat.

Plate and finish

Arrange sliced chicken, scallops and shrimp attractively on each plate with roasted potatoes, blanched asparagus and sautéed tomatoes. Spoon the warm lemon-caper pan sauce over the proteins. Garnish with reserved chopped parsley and microgreens or parsley sprigs. Serve immediately.