Ingredients

  • 1 shallot, minced
  • 1/2 teaspoon red chili pepper flakes
  • zest of 2 limes
  • 1/4 cup grape seed, rice bran or extra light
  • 1 teaspoon water
  • 3 avocados, diced
  • 1 large cucumber, peeled and ciced
  • 4 green onions, cut into 1-inch pieces
  • 3 tablespoons unpasteurized shiro miso
  • 1 lime, to taste
  • water, to dilute
  • 8 prawns (about 1/2 lb), peeled
  • 12 smalls scallops or 4 large scallops, cleaned
  • 8 black olives, sliced
  • 1 Mandarin or Satsuma orange, peeled and segmented
  • 1/4 cup coriander leaves, chopped
  • unrefined sea salt, taste
  • fresh cracked black pepper, to taste
  • 1 1/2 tablespoons extra light olive oil or rice bran oil (for cooking prawns <

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a small sauce pot, combine the minced shallots, red chili pepper flakes and oil.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Heat the oil over very low heat and simmer for about 3 minutes.
  • INGREDIENTS:
  • Length: 3 minutes

Step 3

  • Remove from the heat and let stand for 3 minutes. Stir in the lime zest and the water.
  • INGREDIENTS:
  • Length: 3 minutes

Step 4

  • Let stand for at least an hour, then strain the oil into a small bowl or jar.
  • INGREDIENTS:
  • EQUIPMENT:

Step 5

  • Adding water in the oil with the lime zest dissolves and carries water-soluble flavors.
  • INGREDIENTS:

Step 6

  • Set aside, while you prepare the soup.
  • INGREDIENTS:

Step 7

  • Place the cucumber, avocado and green onion in a blender.
  • INGREDIENTS:
  • EQUIPMENT:

Step 8

  • Squeeze the lime juice and add 2 tablespoon of the miso paste.
  • INGREDIENTS:

Step 9

  • Blend the ingredients adding the water to dilute the mixture until smooth and creamy.
  • INGREDIENTS:

Step 10

  • Season the soup (to taste) with more miso paste and lime juice if necessary.
  • INGREDIENTS:

Step 11

  • Transfer the soup into a large bowl, cover and chill in the refrigerator for at least 2 hours.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 120 minutes

Step 12

  • To cook the prawns and scallops, heat a skillet over medium-high heat.
  • INGREDIENTS:
  • EQUIPMENT:

Step 13

  • Then, season the prawns and scallops with salt and pepper on both sides.
  • INGREDIENTS:

Step 14

  • Once the pan is nice and hot, add one tablespoon of the oil.
  • INGREDIENTS:
  • EQUIPMENT:

Step 15

  • Add the prawns and scallops and cooked until they are done.
  • INGREDIENTS:

Step 16

  • Remove and transfer to a bowl. Then, add the orange pieces, black olives and cilantro.
  • INGREDIENTS:
  • EQUIPMENT:

Step 17

  • Cut the prawns into 3 or 4 pieces depending on the size and add these to the bowl.
  • INGREDIENTS:
  • EQUIPMENT:

Step 18

  • Season with a little bit of sea salt and black pepper (if necessary) and drizzle with chili-lime oil.
  • INGREDIENTS:

Step 19

  • Toss gently with a spoon to combine.

Step 20

  • To serve the dish, bring out the four individual bowls and the avocado soup from the fridge.
  • INGREDIENTS:
  • EQUIPMENT:

Step 21

  • Ladle the soup onto the bowls, then garnish with the prawn and scallop salsa and finish with more drizzle of the chili-lime oil.
  • INGREDIENTS:
  • EQUIPMENT: