An easy starter that can be prepared the night before.
8 large bay scallops, de-shelled, with orange tails removed and each sliced into four circles
salt and cayenne pepper, to taste
3fl oz lime juice
1 tsp French mustard
1 tsp caster sugar
75ml/2½fl oz olive oil
30ml/1fl oz balsamic vinegar
1 pink grapefruit, segmented and with all skin and pith removed
2 ripe avocados, skinned and sliced
sprigs of coriander, to garnish
Season the scallop slices with a pinch of salt and cayenne pepper.
Place them in a bowl and cover with lime juice. Allow to marinade overnight.
In a separate bowl mix the mustard with the sugar and season with salt.
Stir in the oil a little at a time and then add the vinegar.
Arrange the scallop, grapefruit and avocado on plates and drizzle with the dressing.
Garnish with coriander leaves and serve.
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