For the hummus: Blend together in vita prep or food processor chickpeas, lemon juice, garlic and pistachios, until smooth.

For the scallops: Lay out the leaves of kelp one at a time and roll the scallops. Secure the kelp with a toothpick.

For the ginger oil: finely mince ginger, place in small bowl or ramekin and cover with extra virgin olive oil.

To finish: Heat a medium sauté pan over high heat and, when hot, add 2oz grapeseed oil. Season scallops with salt and pepper and place into hot oil, in a pan. Turn down to medium high. Sear until dark golden brown on both sides. Add butter and base until the butter browns. Remove scallops and reserve. Add fiddlehead ferns and sauté in browned butter until tender, season with salt and pepper. Add pea greens and mint and toss until wilted.

To Plate: Place a dollop of hummus just off center on the plate. Smear in a semicircle. Place scallops around and arrange fiddle heads and pea greens on and around scallops. Drizzle ginger oil on top of scallops and around the plate.