Pat the scallops dry and season with salt and pepper. They don’t need anything more.

Heat a thin layer of neutral oil in a pan until it's very hot.

Sear the scallops quickly over high heat, about one minute per side, depending on their thickness. You want a beautifully browned crust.

Add a knob of butter to the pan.

Using a spoon, baste the scallops with the browning butter.

Remove from the pan and let them drain on a paper towel.

Heat the oil in a pan.

Sear the onion slice until nicely browned. Flip it over and then add the butter and miso, allowing them to cook together.

Drizzle a few drops of poke sauce over the onion. The butter-miso mixture will thicken into a rich glaze.

Set aside for later.

Carefully place the caramelized onion slice in the center of the plate.

Arrange 2 or 3 seared scallops on top of the onion.

Spoon some of the butter-miso dressing over the scallops, allowing it to flow naturally onto the plate.

Sprinkle some herb crunch over the scallops.

Garnish with lamb’s lettuce or cress, and optionally finish with a drizzle of herb oil.