1
Slice the scallops as thinly as possible.
2
Squeeze the juice from the lime and lemons into a large bowl. Add the soy sauce, agave syrup and ginger.
3
Chop the spring onion and the chili pepper, and add them to the citrus mixture.
4
Place the scallop slices in the citrus mixture, mix well and let sit for 30 minutes.
5
Cut the mangosteen in half and remove the fruit.
6
Arrange the scallop slices on a plate, scatter the mangosteen over them, and top with the trout roe, watercress, and edible flowers.
