Ingredients:
Sea Scallops
Watermelon
Potatoes
Endive
Mushrooms
Olive oil
Butter
Canola oil
Yuzu juice
Truffles
shallots
Salt
Pepper
Sugar

Directions:
Peewee potatoes:
Drizzle potatoes with olive oil, season with salt and pepper, roast in 375-degree oven for 12-15 minutes

Belgium Endive:
Julienne endive and sauté with butter, salt, pepper, and sugar until tender

Beech Mushrooms:
Sauté mushrooms with olive oil and sliced shallot, season with salt and pepper

Grilled Watermelon:
Slice watermelon, drizzle with olive oil, season with salt and pepper, place on a grill or griddle until caramelized

Watermelon Reduction:
Juice the watermelon in a blender, strain into a sauce pan, add the yuzu juice, and reduce till slightly thick toss in truffles and swirl in butter, season with salt and pepper

Scallops:
Season scallops with salt and pepper, sear on medium high heat with canola oil until golden brown on both sides