Preheat oven to 400 degrees F.
Brush plantain strips with one tablespoon of coconut oil and bake for 15 minutes or until crisp. Remove and cool.
Dip purple tomatoes into egg wash, then bread crumbs. Fry in skillet with two tablespoons of oil; drain. Heat remaining oil in a saucepan. When simmering, cook red tomatoes in oil confit-style, on low heat for ten minutes. Use orange tomatoes raw.
Pat scallops dry and season with salt. Drain pan so that only one tablespoon of oil remains; heat until pan is hot. Place scallops in hot pain and sear until one side is brown and crisp. Flip and cook for one more minute.
To arrange, secure one plantain ribbon onto a serving platter with dollops of guacamole. Artfully arrange scallops and tomatoes in the curves of the ribbon. Using more guacamole, secure a second ribbon on top and repeat process. Garnish with edible petals and micro greens.