Scallop and Crab cakes with Summer Salsa

• For the salsa
• butter,
• juice from crab and scallops
• tomato puree
• capers (or salted capers if you can find them)
• avocado
• tomato
• cider vinegar
• olive oil,
• salt
• sugar
• fresh chilli
• For the crab cakes scallops
• crab meat
• breadcrumbs
• 1  egg
• salt and pepper
• cayenne.

Method

1. Create the salsa, by FINELY cutting the tomato and avocado into cubes. The finer you manage to do this the better the presentation will be. In another bowl mix cider vinegar and olive oil with a VERY SMALL amount of Fresh Red Chilli. Combine the avocado and tomoatoes and gently mix.
2. Finely chop (not mince) the scallops (roughly one per person should be enough for a starter, more if big appetites or for main course) and combine in a bowl with a small can of crab meat. Add one beaten egg and as many breadcrumbs as you need to make a firm mixture that holds together. Add Cayenne Pepper, Salt and Pepper to taste. Form into small cakes and set aside in the fridge.
3. Make the sauce by slowly meltinng butter in a saucepan, combine in a small amount of tomato paste and the juice from the crab and scallops, reduce to a fairly thick sauce. Add the capers near to the serving time so they warm through.

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