It was the scallop, seared to a beautiful mahogany on the top and bottom. It rested on a bed of mushrooms and was topped with a sprig of baby parsley. Surrounding it was a vast swash of the creamiest lentil purée I’ve ever had. Nested inside the swath of lentils was a little rivulet of wine sauce, and a paper-thin slice of lotus root adorned the whole deal. It was a marvelous creation.