Californian scallop salad

Description

An easy starter that can be prepared the night before.

Ingredients

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

Method

1. Season the scallop slices with a pinch of salt and cayenne pepper.
2. Place them in a bowl and cover with lime juice. Allow to marinade overnight.
3. In a separate bowl mix the mustard with the sugar and season with salt.
4. Stir in the oil a little at a time and then add the vinegar.
5. Arrange the scallop, grapefruit and avocado on plates and drizzle with the dressing.
6. Garnish with coriander leaves and serve.