Ingredients

• 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 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 oil
• 6 king scallops
• shells removed
• 1 ripe avocado
• peeled and stone removed
• 1 lemon
• juice only
• salt and freshly ground black pepper

Directions

• 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.