Seared scallops with crab fritters

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

For the ravigote sauce

  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 100ml/3½fl oz olive oil
  • 1 tsp baby capers
  • 1 tsp chopped fresh tarragon
  • 1 tsp finely chopped cornichons
  • 1 tsp snipped fresh chives
  • 1 tsp finely chopped shallot
  • salt and freshly ground black pepper

For the crab fritters

  • 100g/3½oz white crabmeat
  • 1 tsp chopped fresh tarragon
  • 1 red chilli, finely chopped
  • 1 tsp finely chopped fresh root ginger
  • vegetable oil, for frying
  • 100g/3½oz plain flour
  • 1 free-range egg, beaten
  • 200g/7oz sev (crispy Indian snack available in Asian supermarkets)
  • 1 lemon, juice only
  • salt and freshly ground black pepper

For the seared scallops

  • 3 strips of sweet-cured streaky bacon
  • 1 tbsp olive oil
  • 6 king scallops, shells removed
  • 1 ripe avocado, peeled and stone removed
  • 1 lemon, juice only
  • salt and freshly ground black pepper
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