Seared scallops with crab fritters recipe
Seared scallops with crab fritters and ravigote sauce This is a quick recipe to cook but combines lots of interesting elements to make a showstopping meal. 1 tsp Dijon mustard 1 tbsp white wine vinegar100ml/3½fl oz olive oil1 tsp baby capers1 tsp chopped fresh tarragon 1 tsp finely chopped cornichons 1 tsp snipped fresh chives 1 tsp finely chopped shallotsalt and freshly ground black pepper 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 100g/3½oz white crabmeat 1 tsp chopped fresh tarragon 1 red chilli, finely chopped1 tsp finely chopped fresh root ginger vegetable oil, for frying100g/3½oz plain flour1 free-range egg, beaten200g/7oz sev (crispy Indian snack available in Asian supermarkets)1 lemon, juice onlysalt and freshly ground black pepper 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 3 strips of sweet-cured streaky bacon 1 tbsp olive oil6 king scallops, shells removed1 ripe avocado, peeled and stone removed 1 lemon, juice onlysalt and freshly ground black pepper 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 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.