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Avocado Carpaccio with Seared Scallops, Beetroot Horseradish and Crème Fraiche

Try Anna's impressive avocado dish...

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Start by preparing your beetroot horseradish. Boil beets until cooked and skin is easy to remove. You should be able to easily remove the skin with your fingers.
Put all other beetroot horseradish ingredients into food processor and blend until smooth. Check seasoning and refrigerate.
Combine all crème fraiche ingredients in a small bowl and refrigerate.
Peel and slice avocados very thin and arrange, covering the total base of each plate.
Put all dressing ingredients together and drizzle over the avocado on the plates.
Put five small dollops on each plate of beetroot and then crème fraiche.
Toss scallops in small bowl with garlic and salt and pepper. Grill on very hot griddle plate or fry pan for about 1 minute each side then serve three on each plate.
Sprinkle with garnish of sun flower sprouts and capers.

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Emma345 March 2012

That looks amazing!

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Mary156 March 2010

I've tried it and it was so delicious! [http://www.greentimes.com.au/glossary/categories/lifestyle/green-australia.html]

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Jo166 October 2009

Cooked it for dinner and was a hit. Had to add some carbs (just some crusty bread) for the boys, but otherwise great.

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Mark214 September 2009

Looks really really good, cant wait to try it.

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Ray47 September 2009

Looked great on teli.can not wait to try it.

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SG123 September 2009

Sounds brilliant!! Will try it for Melbourne Cup Lunch. Thank you.

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