For the Pea Puree.

1. Dice a ¼ onion, heat up the olive oil in a saucepan and let the onion sauté for 10 minutes on low heat until soft and colorless.
2. Add 1 cup water and pinch of salt to the pan and bring to a boil.
3. Add 2 cup fresh peas boil 1 minute and transfer directly to a blender.
4. Blend on high for 1 minute, then pass through a strainer in to a container (preferably metal) sitting in an ice bath to cool very quickly and preserve the green color.
5. Once cool, season the puree with salt. It should be very thick and stand up on a plate.
6. You will only use about 1/2 cup of finished pea puree, but you need to make extra so it can puree in the blender.

For the rest of the dish:

1. Cut the cipollini in half and sear them in a pan until cut side is charred (this should take about 5 minutes). Let them cool down and separate the rings.
2. Wash the cucumber, slice it lengthwise using a mandolin, cut out the seeds and then roll up each slice.
3. Slightly cut the bottoms of the caper berries so they stand upright on the plate.
4. Toss the raw shucked peas in olive oil with a little salt and lemon zest.
5. Heat the olive oil in a pan over medium-high heat. When it starts to sizzle, sear the scallops for 1 and 1/2 to 2 minutes on each side.

In the meantime, start assembling the dish:

1. Put 8 to 10 nickel, dime and quarter size dots of pea puree down the side of the plate alternating them.
2. Place some of the rolled up cucumbers along the side in a zig zag pattern.
3. Do the same with the caper berries and the cipollini rings: put 3 of each on the plate spacing them out down the side.
4. Make sure that you alternate the ingredients and use them to fill in the gaps between them.
5. Cut the seared scallops in half arrange 2 halves on each plate.
6. Sprinkle the raw peas to fill in the gaps and then finish the dish by filling in any parts with the picked dill flowers, herbs and violets.

For the Honey Pickled Turnips:

1. Bring all liquid ingredients to a boil, pour the mixture over the peeled turnips, add 1 tsp of saffron and seal the jar.
2. Allow the turnips to pickle for 3 to 5 days.
3. Add ½ a baby turnip cut into quarters to the final dish (half a turnip per plate) and enjoy!

For the Honey Pickled Mushrooms:

1. Bring all liquid ingredients to a boil, pour the mixture over the peeled turnips, add 1 tsp of saffron and seal the jar.
2. Grill the mushrooms, put them in a jar and pour the pickling liquid over them, until they are covered for 3/4 of their volume. Then cover them completely with olive oil and seal the jar.
3. Once pickled, add one mushroom cut in small pieces to the scallop dish.
4. Add 1 pickled mushroom cut into quarters to the final dish (4 mushrooms total) and enjoy!