Chayote Trilogy with Seared Scallops and Citrus-Pepita Gremolata

An elevated exploration of the chayote (choko) in three distinct textures: a silky, ginger-infused chayote and parsnip purée, tender honey-glazed pan-seared chayote wedges, and a crisp, chilled julienne slaw tossed in lime vinaigrette. The dish is anchored by succulent, golden-crusted diver scallops and finished with a crunchy toasted pepita and cilantro gremolata, offering a harmonious balance of earthy, sweet, and bright notes.