Watermelon Consomme with Scallop Ceviche

Watermelon Consomme:

• 5 pound watermelon, peeled
• ½ cup lime juice
• ¼ cup lemon juice
• 1 teaspoon Cap Pernod
• 2 teaspoons salt

Ceviche:

• 1 pound scallops, ¼" dice
• ¼ cup red onion, ⅛" dice
• ⅛ cup extra-virgin olive oil
• 1 ea. lemon, zest and juice
• 1 ea. fresno chile, finely minced
• 1 ea. jalapeño pepper, fined minced
• 1 ea. roma tomato, seeded, cut into ¼" dice
• 1 ea. celery, ¼" dice
• ½ cup hearts of palm, ¼" dice
• 1 tablespoon cilantro, finely chopped
• 1 ea. green onion, finely sliced
• 1 ½ tablespoons capers, minced
• ⅛ cup almonds, sliced, toasted
• ½ cup watermelon, ¼" dice
• ½ teaspoon salt
• Extra-virgin olive oil as needed
• Salt as needed
• Ground black pepper as needed
• Micro greens as needed