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Ingredients
- <ul> <li>Serves 4-6</li> <li>100 ml sherry vinegar</li> <li>Good pinch caster sugar</li> <li>150ml olive oil</li> <li>Juice of 2 limes</li> <li>2 green chillies, very finely sliced, seeds removed</li> <li>1 celery heart, finely sliced</li> <li>2 cucumbers, peeled and very finely sliced</li> <li>12-16 scallops</li> <li>Salt and pepper</li> </ul>
In a jar or bowl, mix or whisk the sherry vinegar, caster sugar and olive oil with the lime juice.
Mix together the chillies, celery and cucumber.
Remove the roe from the scallops, or you can fry in butter and serve as a garnish.
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You also need to remove that little bit of muscle that attaches to the scallop. Slice the scallops into two or three pieces horizontally. Layer them in a flat dish, add the vegetables and pour over the dressing. Give it a little swirl and after 20 minutes, you might spoon it around and give it a gentle mix.
Leave it for another while (but not much longer than 30 minutes), season if necessary, and serve in glasses, possibly with toasts and a blob of crushed avocado.
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