Avocado Carpaccio with Seared Scallops, Beetroot Horseradish and Crème Fraiche
Recipe by Anna Gare from The Best In Australia
Try Anna's impressive avocado dish...
Serves 4
Ingredients
- 4 medium avocados
- 12 plump scallops
- Oil
- Garlic, minced
- Salt and pepper
- Sunflower sprouts
- 4 teaspoons drained baby capers
Dressing
- 1 Tbs shallot, finely chopped
- 2 Tbs Lebanese cucumber, finely diced
- 2 tsp dill
- Parsley
- ¼ cup olive oil
- ¼ cup lemon juice
- ½ tsp sugar
- ½ tsp salt
Beetroot horseradish
- 2 medium beetroot, cooked and peeled
- Squeeze of lemon
- ½ teaspoon dijon mustard
- Pinch of sugar
- 2 Tbs horseradish cream
- Salt and pepper
Crème fraiche
- ½ cup crème fraiche
- Lemon rind and 2 Tbs of juice
- 2 teaspoon dill
- Pinch of salt and pepper
Garnish
- Sunflower sprouts (or chopped chives)
- 4 teaspoons drained baby capers
Method
- 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.
