Clean the scallops and marinate them with the ginger puree and grill on medium.
Cook the purple potato in water, strain and mash them with heavy cream, butter and chopped garlic, adjust seasoning for better taste.
Mix the white butter sauce with the caviar.
In a hot pan saute the spinach with olive oil and chopped garlic.
To serve, dress the purple potato in the middle of the plate, arrange the sauteed spinach on the edges of the plate, put the scallops on top of the spinach and drizzle the caviar white butter on top of the scallops.
Ingredients: 3 pcs dry scallops
1 oz ginger puree
5 oz spinach
0.2 oz chopped garlic
5 oz purple potato
1 oz cream
0.5 oz butter
1 oz white butter sauce
0.25 oz herb salad
0.10 oz rainbow tobiko caviar