Chilled Avocado and Cucumber Soup With Prawn and Scallop Salsa Recipe

In a small saucepan, combine the minced shallots, red chili pepper flakes, and 1/4 cup grape seed oil (or rice bran oil, if you prefer). Heat this over very low heat, letting it simmer gently for about 3 minutes. This slow infusion helps the flavors bloom without burning.

Remove the pot from the heat and let it stand for another 3 minutes. Stir in the lime zest and 1 teaspoon water; the water helps dissolve and carry the water-soluble flavors from the zest into the oil.

Combine the peeled cucumber, avocado flesh, and green onion in a blender. Squeeze in the juice from 1 lime and add 2 tablespoons of unpasteurized shiro miso paste.

Blend these ingredients, gradually adding 4 servings of water until the mixture is completely smooth and creamy, with no lumps remaining.

Heat a skillet over medium-high heat. While the pan heats, season the 1/2 lb prawns and 12 small scallops generously with unrefined sea salt and cracked pepper on both sides.

Once the pan is hot enough that a drop of water sizzles instantly, add 1 1/2 tablespoons of rice bran oil. Add the seasoned prawns and scallops, searing them quickly until they are opaque and just cooked through, about 1-2 minutes per side depending on their size. Don't crowd the pan; cook in batches if necessary.

Transfer the seared prawns and scallops to a bowl. Cut the prawns into 3 or 4 pieces, depending on their size, and add them back to the bowl. Stir in the satsuma orange pieces, 8 chopped olives, and 1/4 cup coriander leaves.

Season the salsa with a little more unrefined sea salt and cracked pepper if you think it needs it, then drizzle generously with some of the prepared chili-lime oil. Toss gently with a spoon to combine all the ingredients.