Scallop Aguachile with Roasted Tomato and Avocado by Chefnoorboereboom

Ingredients

• 6 large fresh sea scallops, thinly sliced
• 2 large cucumbers, peeled and balled
• 1 large tomato, brunoised
• 2 jalapeño peppers, divided
• 1/2 cup fresh lime juice
• 1/4 cup fresh coriander, packed
• 2 tbsp sushi vinegar
• 1 blood orange, segmented
• 1/2 ripe avocado, blended into a smooth cream
• 1 tbsp thai basil oil
• 1/2 tsp sea salt
• 1 tsp neutral oil

Instructions

1. Scoop small rounds from the cucumbers using a melon baller and set aside; roughly chop the remaining cucumber scraps.
2. Blend the chopped cucumber, 1 jalapeño, lime juice, coriander, sushi vinegar, and salt until completely smooth to create the aguachile vinaigrette.
3. Mix the brunoised tomato with a small amount of finely diced jalapeño and a touch of oil; roast in a pan over medium-high heat for 3-4 minutes until slightly softened.
4. Slice the fresh scallops into thin rounds using a very sharp knife.
5. Smear a spoonful of avocado cream onto the plate, then arrange the scallop slices, marinated cucumber balls, and roasted tomato mixture.
6. Drizzle with the aguachile vinaigrette and Thai basil oil, then garnish with blood orange segments and edible flowers.