Ingredients
2 tablespoons olive oil
scallops
Salt and pepper

In a very hot pan with olive oil, sear the scallops; season with salt and pepper.

Orange Chardonnay Sauce
1/4 cup Chardonnay
1/4 cup orange juice
1 tablespoons chopped garlic
1 tablespoons chopped shallot
1 thyme sprig
4 ounces butter
1 tablespoon honey

Reduce wine, orange juice, garlic, shallots, and thyme. Whisk in butter. Slowly finish with honey.

Beans of Green
1/4 cup virgin olive oil
Juice of 1 lemon
1 tablespoon truffle oil
1 pound whole green beans, blanched and shocked
Salt and Black pepper to taste

In a saucepan, heat olive oil, quickly stir in beans, lemon juice, and truffle oil. Do not overcook. Season with salt and pepper and serve.

Sweet Potato Threads
1 large sweet potato, spaghetti cut using turning slicer
Canola oil for frying
Salt to taste

Wrap the sweet potato threads into nests. In a 300-degree fryer, fry until golden brown, about 4 to 5 minutes. Salt to taste and drain well.

Arrange the green beans on a plate and top with sweet potato threads and scallops. Spoon on sauce and garnish with chives.