16 bay scallops 2 tablespoons freshly squeezed lime juice 1 tablespoon freshly squeezed lemon juice 2 tablespoons top-quality olive oil Sea salt, preferably Maldon 1/2 teaspoon minced seeded serrano chile 1/2 ripe but firm Hass avocado Freshly ground black pepper 1 to 2 ounces domestic black caviar, depending on your budget 2 tablespoons chopped chives

Step 1 Rinse the scallops and remove their tendons. Place them in a small glass bowl. Combine the lime and lemon juice with the olive oil, 1 teaspoon salt and the chile and pour over the scallops. Mix with a rubber spatula. Cover. Marinate 1 hour in the refrigerator, stirring occasionally.

Step 2 Just before serving, seed and skin the avocado. Cut the flesh lengthwise to make 12 almost paper-thin slices. Arrange the slices to cover the center of each of 4 small serving plates, overlapping them very slightly. Season with salt and pepper to taste.

Step 3Drain the scallops and cut each one crosswise into 3 slices. Arrange 12 slices attractively over the avocado on each plate. Dot each slice with caviar. Sprinkle the chives around the perimeter of each plate and serve at once.

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