For Wasabi-Ginger Scallop Crudo: Whisk together avocado oil, fresh lime juice, wasabi paste, and finely grated fresh ginger; season with fleur de sel. Drizzle on the scallops and serve in the half-shell.
For Lemon and Piment d'Espelette Scallop Crudo: Drizzle extra-virgin olive oil and fresh lemon juice on the scallops and season with fleur de sel and piment d'Espelette; serve.
For Pecans and Ponzu Sauce Scallop Crudo: Drizzle the sliced scallops lightly with ponzu sauce and dot each slice with a small drop of aged balsamic vinegar. Sprinkle finely chopped toasted pecans on top and serve right away.
