Protein Mosaic

We have used vegetables, nuts, and fruits to make mosaics as part of our dishes. Recently, we opted to incorporate some protein. We took some avocado and scallops and combined them with a bit of salt. We then put them in a vacuum bag and sealed them shut. Once the scallop and avocado were contained, we used a meat mallet to pound the two together into a thin sheet, extending the contents to the edges of the bag. Once the two were combined and pounded, we froze the mixture. With a solid sheet of avocado, we were now able to cut it easily into the shape we wanted. For our purposes, it made sense to cut the mosaic in half. We then let the scallop-avocado come to a cool room temperature (a few minutes on the plate) and topped it with compressed watermelon, pickled watermelon rind, arugula leaves, and yes, crispy duck skin. This is our first run at the protein and vegetable mosaic, though I see many variations in the future.