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Scallop, avocado and beet salad

Recipe from: 10/27/1999 12:00:00 AM
Ingredients 9
Servings 4


  • 45
  • 24
    scallops, removed from shells
  • 2
    large beetroot, cooked, skinned and cut into chunks
  • 2
    medium avocados, peeled and cubed
  • 1
    large red onion, peeled and sliced
  • 1
    small cucumber, cut into large chunks
  • 250
    fresh coriander leaves, washed
  • 60
    each olive oil and red wine vinegar
  • salt and milled black pepper


Heat butter in a frying pan and gently fry scallops for 1 minute on each side. Set aside. Toss beetroot, avocado, onion, cucumber, coriander, oil and vinegar together. Divide mixture among 4 plates, top with scallops and season to taste. Serve as a light lunch or starter.

Read more on: fish/seafood  |  shallow-fry

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