Pan-Roasted Sea Scallops with Uni, Bacon, and Mustard Greens

For our elimination challenge in the first Champions’ Round of Top Chef Masters, we were each asked to present our fellow competitors with a signature dish—subsequently, one of our opponents would have to reinvent and make the dish his or her own. As none of my true signatures could have been done in the two hours allotted, I chose this rich scallop entrée, because it’s indicative of my cooking. The seared golden mollusk sits on a white potato puree, surrounded by a ragout of orange