1. Diver Scallop, Pickled Watermelon
   
   To start, cut the watermelon into ¼ inch rings. Proceed to cut the rings into 2 ½ inch squares. In a medium bowl, mix the rice wine vinegar and sriracha sauce. Place the watermelon into the rice wine mixture and place into the refrigerator. Marinate the watermelon no longer than 30 minutes Next season and sear the scallops on high heat until they are golden brown on both sides. Remove from the heat and let them rest.
2. Avocado Tuna Sashimi
   
   Slice the ahi tuna into 12-1/16” pieces. Next, remove the avocado pit and slice the avocado cross wise into 1/8” - 1/16” half moon pieces. Reserve the remainder of the avocado for the avocado emulsion. In a small sauce pot, mix the soy sauce and brown sugar. Reduce until syrup consistency. Cool to room temperature.
3. Avocado Yuzu Emulsion
   
   In a kitchen blender, add the diced avocado, yuzu rice vinegar, lemon-flavored olive oil and ice water (1 oz. at a time). Pulse the blender (add water if needed) and puree until smooth. Season with salt and pepper.
4. To Plate:
   
   Choose a plate that is conducive to a duo appetizer as shown in the photo. Place the scallop (hot) on the cold pickled watermelon. Top the scallop with micro mix, drizzle lemon oil around. In the center of the plate, put a tablespoon-sized dollop of the avocado emulsion and pull the spoon through. Next, layer the avocado and ahi sashimi. Put a dot of sriracha on the avocado. To finish the dish, drizzle the soy reduction into the space between the avocado and the ahi.
   
   Enjoy. Food is love. Chef Rob Wilson.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.