For the carpaccio:

Clean the scallop and cut it in a half; put it extended between two greaseproof paper, previously impregnated in coliander oil, and after that freeze it; cut into die and keep it in the freezer until time of service.

For ginger mayonnaise:

Liquefy the ginger, place the egg yolks in the "Thermomix" and warm to 60 C degrees, at speed 4 for 2 minutes; emulsify with olive and sunflower oil and finally add the liquefied ginger; add salt and leave.

For the sorbet:

Soak the tigernuts in water for 24 hours, toast the almonds in a pan and mix with tigernuts. Crush the mix in the "Thermomix" for 12 minutes at maximum speed and 70 C degrees, then add the stabilizer and dextrose, grind and strain. Let stand for a while, mount and freeze.

To prepare the plate:

Place in the base of the plate the mayonnaise of ginger and on this one the carpaccio; place on the carpaccio the diced tomatoes, the avocado balls, the skin of tomato and green pepper, the spawns of trout and the ice cream of tigernut; finally add olive oil and " Maldon " salt.

"Scallop with sorbet of tigernut" is a creation of Jorge Breton and Antonio Aliaga, chefs of the restaurants La Sucursal and Vertical.