Sashimi of Scallops with Banana and Pomegranate

Place the scallops in the refrigerator for 10 minutes to firm them up. Then remove the coral and slice the scallops into pieces about 2 mm thick, vertically. Arrange the slices on 4 flat plates.

Peel a banana and slice it into thin rounds. Arrange the rounds on the plates over the scallops and set aside in the fridge.

For the sauce. Blend the remaining half banana with the freshly squeezed lime juice and olive oil. Finely chop the chili and add it to the sauce. Season with salt and pepper, then distribute the sauce over the plates of scallops and banana.

Remove the seeds from the pomegranate and sprinkle them over the scallops with some sprouted seeds.

To finish, serve immediately.