For the avocado cream, cut the avocado in half, remove the stone and spoon out the flesh. Finely puree with lemon juice, crème fraîche and chilli paste. Season to taste with salt and pepper
2 . For the chutney, peel the mango and cut the flesh into slices from the stone. Peel and chop the onion and garlic. Caramelise the sugar in a pot. Add onion, garlic and mango. Deglaze with wine and boil down for 5-6 minutes. Season to taste with salt and pepper. Puree everything
For the mayonnaise, mix egg yolk and mustard with a whisk, add 90 ml sunflower oil first drop by drop, then in a thin stream. Stir until the consistency is creamy. Then stir in sesame oil, crème fraîche and chilli paste. Season with salt and pepper
For the scallops, whisk the eggs. Season mussels with salt and pepper. First turn in flour, then pass through the eggs and finally turn in the pancakes. In between, heat the frying oil in a wide pot to approx. 180 °C.