Scallop and apple tart with avocado vinaigrette

Ingredients

Scallop and apple tartare:

• 450 grams of bay scallops, chopped
• 2 granny Smith apples, diced
• 1 jalapeño, seeded and diced
• 2 tablespoons (30 milliliters) of chives, finely chopped
• 3 tablespoons (45 milliliters) of olive oil
• Salt and pepper to taste
• 2 limes, juiced
• 2 candy cane beets (optional), peeled and sliced into thin rounds

Creamy avocado dressing:

• 1 avocado, peeled and pitted
• 1 clove of garlic
• 1/4 cup (60 milliliters) of shallots, diced
• 1/2 cup (120 milliliters) of sour cream
• 1/4 cup (60 milliliters) of fresh cilantro, chopped
• 1 tablespoon (15 milliliters) of lime juice
• 3 tablespoons (45 milliliters) of olive oil
• 1 teaspoon (5 milliliters) of hot sauce
• Salt and pepper to taste