Virgilio Martinez served up scallops, Andean grains and avocado on Sunday Brunch.

The ingredients are: 15 fresh scallops, 3 avocados, 1 onion, chopped, 1 piece of ginger, chopped, 1 bunch of basil, 300ml avocado oil, 200g amaranth, 10g annato seeds, 300ml lime juice, 100g yellow aji paste, 200g black quinoa and 5ml grape seed oil.