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  • 4 medium scallops, quartered
  • 200gm [6oz] cooked crabmeat
  • 1 small ruby red grapefruit,
  • 3 tablespoons white-wine vinegar,
  • 1 pinch mustard powder
  • Salt and pepper to taste,
  • 2 tablespoons extra-virgin olive oil,

Bring a small saucepan of water to a boil. Add scallops and cook until firm, opaque and just cooked through, about 1 minute. Drain and rinse under cold water until cool. Peel and pith the grapefruit, reserving flesh and juice. Transfer just the grapefruit sections to a serving bowl.

Whisk vinegar, mustard, salt and pepper into the bowl with the grapefruit juice. Whisk in the oil in a slow, steady stream. Add the scallops and crabmeat to the dressing; toss well to coat. Serve.