Try Anna's impressive avocado dish...
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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