Scallop, avocado and beet salad

Name: Scallop, avocado and beet salad
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 45.00 ml butter; 24.00 scallops removed from shells; 2.00 beetroot peeled, cooked, chopped; 2.00 avocado peeled, sliced; 1.00 red onion large, peeled and sliced; 1.00 cucumber small, chopped; 250.00 ml fresh coriander; 60.00 ml olive oil and red wine vinegar; salt and freshly ground black pepper

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (9)

45.00 ml	butter
24.00	scallops — removed from shells
2.00	beetroot — peeled, cooked, chopped
2.00	avocado — peeled, sliced
1.00	red onion — large, peeled and sliced
1.00	cucumber — small, chopped
250.00 ml	fresh coriander
60.00 ml	olive oil — and red wine vinegar
	salt and freshly ground black pepper

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Method:

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.