Seared curried scallops with garlic roasted potato fondants, roasted zucchini yogurt and butter fried caper gremolata

Cut potato rounds with a ring cutter the diameter of the scallops and slice them as thick as the scallops; or simply dice and roast.

Sear the potatoes in a large saute pan on high heat with canola oil and butter, season with kosher salt, and brown golden on top and bottom; crushed garlic cloves can go in.

After the initial sear, cook low and slow about 30 minutes until fully cooked, longer if thick.

Slice the zucchini very thin with a mandolin or knife, season with olive oil, salt and pepper, and roast in a very hot pan or on a flat top until charred at the edges and golden brown.

Blend the zucchini with the juice of half a lemon, the whole milk yogurt and a handful of spinach on high speed for about 30 seconds.

Hold the sauce at room temperature no longer than two hours before serving.

Segment the Meyer lemon and remove the pith from the zest.

Melt a generous amount of butter in a small saucepan over medium-high heat until it sizzles; fry the capers a few minutes until slightly puffed and crispy.

Add the chopped roasted cashews at the end so they do not over-roast; remove from heat and set aside.

Keep the potato pan on medium heat. Remove the side muscle from each scallop, slice through the middle, and season the cut side with kosher salt and a good dusting of curry powder.

Add a drizzle of oil and sear the scallops seasoned side down for about one and a half to two minutes, then flip and sear about 30 seconds.

Just before plating, add the lemon zest and oregano to the butter fried capers.

Plate a dollop or two of the zucchini yogurt, tap the plate on a towel to smooth it into a circle, shingle the potatoes and scallops around, and finish with the caper gremolata and Meyer lemon segments.