Hokkaido Scallop Sashimi with Avocado and Lime

Avocado spread

• 15 g fresh red chillies, deseeded, cut in pieces
• 50 g shallots
• 10 g fresh coriander, leaves only
• 80 g lime juice
• 1 tsp Tabasco ®
• 1 tsp salt
• 400 g ripe avocados, flesh only and cut in pieces

Lime sauce

• 10 g fresh lemongrass, white part only
• 10 g fresh red chillies
• 10 g fresh coriander leaves
• 5 kaffir lime leaves, deveined
• 100 g shallots
• 10 g fish sauce
• 100 g lime juice
• 60 g oyster sauce
• 15 g toasted sesame oil
• 1 tsp Worcestershire sauce
• 30 g extra virgin olive oil

Assembly

• 8 pieces Hokkaido scallops, large-sized
• 1 tsp coarse sea salt, to garnish
• 1 tsp freshly ground black pepper, to garnish
• 20 g crispy fried shallots, to garnish