On the menu: Alex Atala's recipe for scallops with coconut milk

For the aromatic pepper oil

200g aromatic pepper

30ml cachaça

15ml white-wine vinegar

1 rosemary stalk

1 bay leaf

1 clove garlic

750ml canola (rapeseed) oil

For the scallops

8 Brazil nuts

12 sea scallops, cleaned

25ml lemon juice

salt

150ml coconut milk

6 mint leaves

For the crispy mango

300g mango flesh

1 vanilla bean

100 ml glucose

To assemble

cilantro (coriander) sprouts

For the aromatic pepper oil

Mix all the ingredients and let them infuse in a vacuum-pack bag for 30 days at below 15ºF (8ºC).

For the scallops

Grate the Brazil nuts on a microplane and set aside. Place the scallops in a bowl on top of a bain-marie filled with ice. Add the lemon juice and a little salt and let them marinate for 1 minute.

Add the coconut milk and the aromatic pepper oil. Mix well.

Chiffonade the mint leaves and add to the mixture.

For the crispy mango

In a blender, blend the mango with the seeds from the vanilla bean. Pass it through a sieve, and reserve.  Heat the glucose until it melts and mix it with the mango.

Preheat the oven to 230ºF (130ºC).

On a nonstick silicone baking mat, make very thin layers of the mango mixture and bake in the oven for 35–40 minutes until crunchy.

Keep in a cool, dry place until needed.

To assemble

In each soup plate, arrange 3 scallops and a little of the marinade.

Place the grated Brazil nuts, 1 piece of crispy mango and a cilantro sprout in each bowl.