This puree is a vibrant green and a delightful complement to scallops. Young green garlic appears in produce markets in the spring as the bulbs grow out. If you can't find them, use garlic cloves and scallions.
Heat 1 tablespoon of olive oil in a small sauté pan over low heat. Add green garlic and cook for 2-4 minutes. Set aside. Reserve four to eight small bouquets of mâche for garnish and blanch remaining mâche in boiling, salted water for 30 seconds and drain. Rinse under cold water, and gently press out the liquid. Add garlic, lemon juice and 3 tablespoons of olive oil and puree until smooth. Set aside.
Season scallops with salt and pepper. Heat remaining olive oil in large sauté pan over medium heat. Sear scallops 2-3 minutes on each side until browned.
In a small sauté pan warm mâche puree; season with salt and pepper, and spoon onto four plates. Arrange seared scallops on top and garnish with bouquets of mâche and lemon zest.