Foie Gras Sauce:
In small pot, combine chicken stock and sushi sauce. Cook over medium heat, reducing liquid to 3/4 cup. Remove from heat and cool to room temperature. Coat large pan with thin layer of vegetable oil and heat over high heat. Sear foie gras cubes on all sides until light golden brown. Place seared foie gras and cooled reduction liquid in blender; blend for 15-30 seconds on high until smooth. Set aside.
Combine carrots and half & half in small pot. Cook over low heat until carrots are soft. Strain reserving 2 Tbsp liquid. Combine carrots, reserved cooking liquid, miso paste, butter and maple syrup in blender; blend on high until smooth. Season to taste and set aside.
English Peas, Maitake and Heirloom Carrots:
Bring small pot of water to a boil over high heat. Add salt. Blanch carrots for 4-5 minutes. Add peas to blanch during last minute. Drain and shock vegetables in ice water. Drain again. Heat olive oil in large skillet over medium-high heat. Sear maitake mushrooms until golden brown on both sides. Add butter and blanched carrots and peas to pan and sauté until vegetables are warmed through. Season to taste and set aside.
Pat scallops dry with paper towels and season generously with salt. Heat olive oil in large skillet over medium-high heat. Add scallops to hot pan, when they have a golden sear on one side, flip and add butter and thyme. Turn off heat and baste for 1-2 minutes.
Plate carrot purée, foie gras sauce, scallops and vegetable garnishes. Top with mezza mizuna.
Recipe by Thomas Chen, Tuome, New York City