For the apple leek, set aside a spring onion for later and cut the remaining bunch into rings. Place in a bowl with the apple cut into thin strips. Let the whole thing go a little. Finely dice shallots. Froth up a third of the butter and slowly sweat everything. Deglaze with guesswork, add the fish stock and reduce to 1/3. Add the cream. Season with salt, pepper and lemon juice. Add the butter cubes. Stir in a dash of Riesling sparkling wine. Cut the chives into small rolls and fold in.

Peel the mango and avocado and cut the pulp into 1 cm cubes. Finely grate 1 teaspoon of lime zest and squeeze out the juice. Finely chop the coriander, set aside a few leaves for decoration. Finely dice the peperoncini. Finely chop the spring onion. Mix all prepared ingredients with half of the olive oil. Season with salt and pepper and distribute on plates. Fry the scallops in the remaining olive oil for about 1 minute on each side. Season with salt and pepper and serve 2 mussels each on the salad.

Cut the avocados and mango into slices. Fry scallops and scampis in butter (mussels about 1 minute before the scampis). Salt and pepper.

Fan out the remaining mango and avocado on the plate. Drizzle with the vinaigrette. Place the scampi on the scallop. Put a glass over it and blow in some smoke. Serve with the apple leek.