Ingredients
- 4 Scallops
- 1 live Sea Urchin
- 4 Orange segments
- 4 thin slices Serrano Chile
- 4 tsp. Pomegranate seeds
- 1 spring of Cilantro
- Black Lava Salt, to taste
- Extra-Virgin Olive Oil
- Shuck and clean the scallops, set aside in fridge.
- Open and clean sea urchin, removing the caviar.
- Plate by assembling each ingredient on top of each scallop on the half-shell and finish with extra virgin olive oil.
- Serve over crushed ice.