Scallop Crudo with Tonka Bean Brown Butter and Mandarin

Arrange on chilled plates in overlapping pattern

Season lightly with flaky salt and white pepper

Refrigerate while preparing other components

Heat butter (4 Tbsp) in small saucepan over medium heat

Swirl pan as butter melts and begins to foam

Continue cooking until butter turns golden brown and smells nutty

Remove from heat and grate in tonka bean (59 mL)

Add pinch of salt (1 pinch) and let cool slightly but keep liquid

Supreme mandarins (2) by removing all pith and membranes

Reserve segments and collect any juice

Whisk mandarin juice (2 Tbsp) with olive oil (1 Tbsp)

Zest mandarin peel finely

Remove scallops (8 large) from refrigerator 5 minutes before serving

Brush scallops (8 large) lightly with mandarin-olive oil mixture

Drizzle warm tonka brown butter around and over scallops (8 large)

Arrange mandarin segments (2) between scallop slices

Sprinkle with mandarin zest (1 tsp) and microgreens

Finish with coarse sea salt and serve immediately