Ingredients 

• 3 scallops
• 1 peach- sliced on a bias (reserve 3 slices for plating)
• 3 Shishito peppers
• 1 knob of butter (between 1-4 tablespoons)
• Olive Oil

Instructions 

1) Drizzle a little olive oil around the pan

2) Sear scallops, peppers, and peach slices in a pan. Baste with butter.

2) Garnish plate with Marcona almonds, butter from pan, finely pureed romesco, and micro greens.