Ingredients

• 2 egg yolks
• 2 tsp white wine vinegar
• 1 tsp Dijon mustard
• 150ml/5fl oz extra virgin olive oil
• 150ml/5fl oz rapeseed oil
• salt and freshly ground black pepper
• 200g/7oz white crabmeat
• 4 tbsp finely chopped chives
• 1 cucumber
• 2 vanilla pods
• 2 limes
• juice only
• ½-1 tsp caster sugar
• 3-4 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 8 large scallops
• cleaned and dried on kitchen paper
• 25g/1oz butter
• 1 punnet basil cress
• to serve

Directions

• For the crab mayonnaise
• place the egg yolks
• vinegar and mustard into a food processor and blend until well combined.
• With the motor running
• slowly add the oils and blend until pale and creamy. Season with salt and freshly ground black pepper.
• Place four tablespoons of the mayonnaise into a bowl
• along with the crabmeat and chives and mix (the remainder of the mayonnaise
• if there is any
• can be covered and stored in the fridge for up to two days).
• For the cucumber and scallops
• with a vegetable peeler
• peel eight ribbons from the cucumber and set to one side
• then cut the remainder into small batons and place in a small bowl.
• Place a spoonful of the crab mayonnaise on one end of each ribbon of cucumber and roll each ribbon up into a cylinder. Set aside.
• Using a sharp knife
• scrape the seeds of the vanilla pods into a small bowl
• add the lime juice
• half a teaspoon of sugar and the olive oil and whisk together until emulsified. Add salt and freshly ground black pepper
• to taste
• and adjust the quantity of sugar if necessary. Pour the dressing over the cucumber batons and toss to coat.
• Heat a non-stick frying pan until hot and add the scallops. Fry on each side for one minute
• then add the butter and cook for a further minute.
• To serve
• remove the cucumber batons from the dressing and divide them between four plates
• placing them in the centre of each plate; top with two scallops each.
• Place two of cucumber and crab rolls on top of the scallops on each plate
• one upright
• one on its side. Scatter the basil cress around the plate and spoon over a little of the cucumber dressing. Serve