Seared Diver Scallops | Cruise Scoop

Ingredients

• ⅓ C (110 g) radishes, thinly sliced
• ½ C (125 ml) extra virgin olive oil
• 1 sprig thyme
• ⅛ tsp (1 g) crushed red pepper
• ¼ tsp (2.5 g) sea salt
• 1 lb (480 g) scallops
• 1 tsp (35 ml) extra virgin olive oil
• 1 tsp (1 g) thyme, chopped
• 1 tsp (1 g) pink peppercorns, crushed
• 2 T (30 ml) extra virgin olive oil
• 1 C (200 g) sunchokes, peeled and diced
• 2 T (30 g) shallots, sliced
• ⅛ tsp sea salt
• ¾ C (187 g) heavy cream
• 2½ tsp (12 g) mascarpone
• 1½ T (16 g) lemon zest
• 1 T (2.5 g) thyme flowers
• 1 T (2.5 g) rosemary, chopped
• 1 T (2.5 g) pine nuts, toasted and chopped
• 2 T (30 ml) olive oil, divided
• 2 asparagus spears, peeled and thinly sliced diagonally
• Sea salt and freshly ground black pepper to taste