Bash the garlic cloves to slip them out of their skins. Toast the spices and chilli for a minute or two in a dry pan to release their flavour. Mash the peeled garlic and the toasted spices into a pulp with a pestle and mortar, with a teaspoon of salt and stir in 4 tablespoons of the olive oil.
Cut the muscles from the scallops and marinate them in half the spice mix for at least an hour.
Meanwhile cut the avocados into quarters, remove the stone and peel. Cut each quarter into 2-3 slices. Squeeze over the lemon juice and season with salt and pepper.
Segment the orange by cutting away the tops and bottoms, and cut each orange segment out from between the membrane. Squeeze the leftover membranes to get as much of the orange juice as possible.
Whisk the remaining oil into all the orange juice and add the remaining spice mix and the sugar. Check for seasoning.
Heat a frying pan over a high heat and when it is smoking hot, sauté the scallops, 6 at a time, for 3-4 minutes the first side and a minute or two on the second side until they are looking caramelised and delicious.
Carefully toss the chicory leaves, orange segments and scallops in the dressing and arrange on a large plate. Top with the avocado and torn coriander and dive in.