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Seared scallops with crab fritters

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

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

Method

  1. For the ravigote sauce, place the mustard, vinegar and a pinch of salt in a bowl and whisk to combine. Slowly pour in the oil in a thin stream, whisking constantly and vigorously. Once thick and emulsified, stir in the remaining ingredients and season to taste. Set aside.

  2. For the crab fritters, place the crabmeat, tarragon, chilli and ginger in a bowl and mix to combine. Season with salt and pepper. Heat the oil in a deep-fat fryer or heavy-based saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, egg and sev in three separate shallow, wide bowls. Shape the crab mixture into small fritters. Dip the crab fritters in the flour, then the egg and then the sev. Fry the fritters in the hot oil until golden and then carefully transfer with a slotted spoon to a plate lined with kitchen paper.

  3. For the scallops, cook the bacon under a medium grill for 3 minutes on each side, or until crisp. Heat the oil in a frying pan and add the scallops. Cook for 2–3 minutes, or until just golden, and then turn over and cook on the other side for a further 1–2 minutes.

  4. Mash the avocado with lemon juice and season with salt and pepper. Spread over the base of a serving plate. Add the scallops and crab fritters to the serving plate and drizzle over the ravigote sauce. Snap the bacon in pieces over the top, finish with a sqeeze of lemon and serve.

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