Avocado with scallop
Cut the avocado into small cubes, marinate the scallop in oil, shichimi, thyme, and garlic. Fry quickly in a very hot pan. Cut into four parts, mix with avocado, nuts, season with chili oil, lime juice, salt, pepper with a mixture of five peppers. Rock salt is flavored with verbena essential oil. pour a slide on a plate, set the sink, half of the avocado. Garnish the salad with microgreens.