Scallop Skirts, Semolina Gnocchi, Lemon, Chives, Parmesan | Chef Brian Gianpoalo of Moëca

Scallop Roe Foam, Caramelized Egg Yolk, Yuzu Gel, Black Truffle, Cured Scallop Roe | Chef Patrick Lipscomb of Hook + Line

Curried Corn, Pickled Mushroom, Duck Fat Breadcrumbs, Radish, Pecorino Romano PDO | Chef Tevon Johnson of Roots Southern Table

Beet Dressing, Cured Yolk, Pickled Jalapeños, Cilantro | Chef Luke Mersfelder of Bywater

Corn Velouté, Black Summer Truffle, Brioche, Viola Flowers | Chef Charlie Mitchell of Clover Hill

Kabocha-Barley Jook and Fresh Origins Petite Watercress Red | Chef Dave Park of Jeong

Watermelon, Compressed Melon, Pickled Watermelon Rind, Coconut Granita, and Avocado | Chef Rishi Kumar of Bar Sótano

Carrot Dressing, Pickled Cherries, Horseradish Mousse, Toasted Almonds, Fried Leeks, Celery, Mint, Shallot, and Poppy Seeds | Chef Pamela Stevenson of Henrietta Red

Scallop, XO Sauce, Tobiko, and Lemon | Chef Taka Sakaeda of Nami Nori

Yuzu, Prosecco Soubise, Sea Grapes, and Caviar | Chef Brian Paszko of Alcove

Wild Alaskan Scallops, Patijus, Green Sili, Chives, and Ginger | Chef Aaron Verzosa of Archipelago

Ginger-Apple Broth, Jasmine Oil, Radish, Oxalis | Chef Nico Russell of Oxalis

Sea Scallops, Jicama, Citrus, Radish, Chiles, Red Onion, Cilantro | Chef TJ Steele of Claro

Meyer Lemon, Daikon, Sturia Caviar, Nasturtium | Chef Neal Fraser of Redbird