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Californian scallop salad
Serves 4
Preparation time
overnight
Cooking time
no cooking required
Ingredients
8 large bay scallops, de-shelled, with orange tails removed and each sliced into four circlessalt and cayenne pepper, to taste3fl oz lime juice1 tsp French mustard1 tsp caster sugar75ml/2½fl oz olive oil30ml/1fl oz balsamic vinegar1 pink grapefruit, segmented and with all skin and pith removed2 ripe avocados, skinned and slicedsprigs 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.
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