For the Tomato Consommé:

5 pounds mixed heirloom tomatoes (including cherry tomatoes), quartered
10 fresh basil leaves
3 garlic cloves
1 jalapeno, sliced
1 red bell pepper
1 cucumber, chopped
2 celery stalks, chopped
Pinch of kosher salt
Pinch of granulated sugar
5 mint leaves

For the smoked avocado puree:

2 avocados, halved and pitted
4 to 6 dashes green Tabasco
4 tablespoons fresh lime juice
4 tablespoons extra-virgin olive oil
Kosher salt

For the crispy sorghum:

2 cups pearled sorghum
1 tablespoon kosher salt
2 fresh bay leaves
3 tablespoons amber spice
4 cups water blend (from La Boite Epice)
EVOO

For the crispy shallots:

Canola oil
½ cup all-purpose flour
3 shallots, thinly sliced (use outer rings only)
Kosher salt

For the Ceviche:

2 pounds blue moon scallops, cut into large dice
¼ cup fresh lime juice
2 limes, zested
¼ cup shaved red onion, brunoised
¾ cup extra virgin olive oil
½ cup red pepper, brunoised
fish sauce to taste (roughly 2 tbl)
½ cup sliced cucumber (¼-inch thick, then cut into quarters)
salt
pepper
1 sliced fresno (with seeds), cut in half, sliced into half moons
2 tablespoons rough chopped cilantro
8 leaves chopped mint

To finish:

Crispy sorghum
Crispy shallots
Red Radishes, julienned
Maldon Salt
Garlic flowers
Sechuan buttons

1. Place tomatoes, jalapeno, cucumber, celery, mint, basil, garlic, salt, and sugar in a food processor and process until pureed (work in batches, if necessary). Set a perforated hotel pan lined in cheesecloth over a hotel pan. Pour the puree over the cheesecloth, wrap, and apply 5 pounds of weight and let sit overnight in the fridge. Transfer the strained consommé to a medium pot. You should have about 4 to 4 ½ cups of the consommé, depending on how juicy/watery the tomatoes were.
2. Halve the avocados and cold smoke for 45 min.
3. Place the avocados, lime juice, olive oil, Tabasco, and salt to taste into a blender and puree on the highest speed until smooth. You may need to use the bottom of a ladle to get everything started. Transfer to a large bowl set over another bowl filled with ice and stir until cold. Cover and refrigerate until ready to serve.
4. Simmer the sorghum with the water for 20-30 minute until tender.
5. When cooked, cool the sorghum on a paper-lined sheet tray in the fridge.
6. Cover the bottom of a large sauté pan with EVOO and fry the sorghum over medium-high heat until crispy. Pour onto a paper-lined sheet tray and season with salt and amber.
7. Add enough oil to a Dutch oven to come up 1 ½ inches up the sides and heat the oil over mediumhigh heat until it registers 300ºF on a deep-frying thermometer. Toss the shallots in the flour until well coated. Using a strainer, shake the excess flour off. Fry the onions for about 30 seconds, or until crispy. Transfer the onions to a paper towel–lined tray and season with salt.
8. Combine the red onion, red pepper, sliced cucumber, fresno, lime juice, lime zest, EVOO, fish sauce, salt, and pepper in a large bowl or container. Set aside.
9. Place the scallops in the marinade for 15 minutes just before serving. Fold in fresh herbs.
10. In a large champagne coupe, place a small dollop of ceviche, add a tablespoon of avocado puree, top with more ceviche.
11. Pour consommé around
12. Sprinkle Sorghum on top, add red radishes, garlic flowers and crispy shallots, finish with Maldon. Serve with Sechuan buttons on the side.