Here is the evolution of one of our dishes. It is a seared scallop with smokey blue cheese, melon confit, salted tomato, sandy and crumbed olives, borage leaf and a lime cayenne syrup. The simplicity and boldness of the lime-cayenne syrup is what brought this dish together. The syrup was made with equal parts lime juice and agave nectar with a pinch of cayenne and salt. We slowly cooked the ingredients to a viscous syrup and strained the mixture. The result was a syrup which we could use on almost anything these days from glazed chicken livers to a sauce for a late summer vegetable and fruit ragout.