Seared Scallop with Spring Pea Salad & Herby Ranch - Accent Wine

Ingredients

• 530 g Mayonnaise, Duke’s
• 270 g Buttermilk
• 65 g Greek Yogurt
• 20 g Apple cider vinegar
• 6 g Garlic powder
• 6 g Onion powder
• 4 g Oregano, dried, toasted
• 4 g Black pepper
• .75 tbsp. Hot sauce
• 1 g Msg
• 4 g Fresh Parsley, chopped
• 4 g Fresh Dill, chopped
• tt. Salt
• 3 ea Scallops
• 1 tbsp garlic oil (can substitute avocado or olive oil)
• 1 tbsp unsalted butter
• 15 ea sugar snap peas, sliced fine on the bias
• 1 tbsp fresh dill, picked and chopped
• ½ ea fennel bulb, sliced thin
• 2 ea hakurei turnip, cut into matchsticks
• tt Lemon Juice
• tt Salt
• tt Olive oil or infused chive / dill oil
• 3 ea seared and sliced scallops
• 1-2 oz ranch dressing
• 2 ea shiso leaves, chiffonade
• 2 ea scallions, chiffonade