TS, the Scallop dish bottom up deconstructed:
Potato Galette –extremely thin slice fan in star shape and sautéed like a big potato chip
Cauliflower Puree, cored, placed in a plastic wrapped bowl with 1oz. water- nuked on 3 min cycles until fini, pureed in blender with 1 tbls butter
Slow Roasted onions
U/8 Scallops - Seared Medium Rare
Chives

Strawberries: In the winter we slow roast the strawberries with very finely Peppermilled grounded black pepper.

Wash first, core, toss with a bit of 10X sugar, hit with pepper, roast at 300 until prefectly cooked while still holding their shape.

That's what I get for thinking...;) Looks great!!!

Its difficult to tell by a picture anything about the dish or product.
Hell, I just had lunch at Elements in Princeton, and I know the Chef, there were several plates that I had trouble with, and they were in front of me. It wasn't until I tasted them that I understood what he was using and how the twist was related to the dish.