For 4 people
For the scallop marinade "Ceviche"
2 limes (juice and zest)
4 tomatoes, blanched, peeled, flesh diced
1 tablespoon of diced shallot
half cucumber peeled, seeded and diced (keep I tbs of cucumber to one side)
1 tbs of Basil shredded
1 tbs of Coriander shredded
4 tablespoons of fish stock
150 ml extra Virgin Olive Oil
salt and pepper
1 sheet filo pastry
sea salt and sugar
Mix all the Ceviche ingredients together adding sugar and salt to your taste, giving a balance to the acidity of the limes. Put to one side
Diver caught scallops, out of the shell, skirt and roe removed, these will need washing and drying. Slice 8 scallops into 4 discs and season with sea salt and leave for 20 minutes.
Dice the 2 remaining scallops; mix with tbs of cucumber, squeeze of limejuice, dash of virgin olive oil and season with salt and sugar.
Roll out 1 sheet of pastry, brush with butter and scatter sesame, cut into discs (3 per person) and bake.
Blend 1 ripe avocado with a little water, squeeze of lemon, salt and pepper: pass, add 1 part Crème Frâiche with 2 parts avocado purée.
Spoon "Ceviche" mix over the scallops and leave to infuse for 10 minutes, generously cover scallops in Ceviche mix and a small spoonful of tartare in the middle, top tartare with a filo crisp top that with spoon of avocado purée and finish with filo crisp.
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