Avocado Carpaccio with Seared Scallops Beetroot Horseradish and Cr me Fraiche


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 cup olive oil cup lemon juice tsp sugar tsp salt Beetroot horseradish 2 medium beetroot, cooked and peeled Squeeze of lemon teaspoon dijon mustard Pinch of sugar 2 Tbs horseradish cream Salt and pepper Crme fraiche cup crme 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


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. Ch

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