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“Quick, what was my favorite thing to cook at the Green Onion that I can make in this time limit? The Green Onion's menu had been plant-focused, not much red meat, with lots of fresh Pacific Northwest seafood. Which was good, because I didn't have a ton of time to spend roasting a full rack of lamb or simmering a brisket. A salad was too simple, falafel was too complicated, and---- Scallops. My mind whirred, gears clicking into place. Scallops cooked quickly. The Green Onion had a scallop special that people really loved. Seared scallops with a green, herby broth and tempura-fried vegetables. I could put my own spin on it and do a fried artichoke instead of the tempura, and make the broth more of a buttery green sauce. Yes. That would be delicious.” — Amanda Elliot