Wrap the scallops in the pancetta and set aside in the fridge.
Julienne the onion and sauté it in a pan with a splash of olive oil until golden, then wet with broth and let cook for a few minutes.
Add the peas, cook for a few minutes, adjust the salt and pepper, then add the rest of the broth.
When cook, blend together and let cool in freezer.
Blanch the garlic cloves in salted water and cook them in a pot with milk, cream and salt.
Then blend in a mixer and set aside.
Sauté the fresh morel with the chopped scallion, add the red wine vinegar and then a bit of broth.
Adjust salt and pepper.
Roast the scallops with the pancetta side up, a few minutes in the oven.
Then compose the plates like this: the pea purée on the bottom (which should be kept warm), the garlic purée drizzled over it, the scallops then go last.
Garnish with the flower petals and a few drops of extra-virgin olive oil.
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