Scallop Tartare with Avocado, Red Caviar and Truffle Oil

Ingredients

• 1.8 oz fresh scallops (thinly sliced)
• 0.7 oz cucumber (thinly sliced)
• 0.7 oz avocado (thinly sliced)
• ½ teaspoon truffle oil
• 1 teaspoon tobiko (flying fish roe)
• 2 teaspoons red caviar
• ½ teaspoon soy sauce
• Small handful of frisée (about 5 g)
• Pinch of microgreens (for garnish)
• 0.7 oz seafood jelly (cut into small cubes)
• 1 teaspoon saffron sauce (for drizzling)
• Few drops of balsamic vinegar (for garnish)
• 5 tablespoons olive oil
• 2 teaspoons grape vinegar
• 1 tablespoon mustard
• Salt
• pepper
• 3.4 oz seafood stock
• ¼ teaspoon agar-agar
• 1.2 oz semi-sweet wine
• Pinch of saffron pollen
• ½ cup (3.5 oz) heavy cream (30%)