To cook quinoa: Rinse quinoa thoroughly. Combine 130g quinoa with 260ml water or vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.

To prepare pea puree: Bring a small pot of water to a boil. Add frozen green peas and blanch for 2 minutes. Drain well. In a high-speed blender, combine blanched peas, 100ml vegetable broth, minced shallot, and minced garlic. Blend until perfectly smooth and vibrant. Season with salt and pepper. Keep warm.

To prepare asparagus ribbons: Using a vegetable peeler, carefully shave asparagus spears into thin ribbons. Blanch ribbons in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking and preserve color. Drain well.

To make lemon-dill vinaigrette: In a small bowl, whisk together the juice of two lemons, 60ml olive oil, and finely chopped fresh dill. Season with salt and pepper to taste. Emulsify until slightly thickened.

To sear scallops and shrimp: Pat scallops and shrimp completely dry with paper towels. Season generously with salt and pepper. Heat remaining 30ml olive oil in a large non-stick pan over high heat until shimmering. Carefully place scallops in the pan, ensuring not to overcrowd. Sear for 1.5-2 minutes per side until deeply golden brown and caramelized. Remove and set aside. Add shrimp to the same pan and sear for 1-1.5 minutes per side until pink and opaque. Remove and set aside.