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Avocado 'cannelloni' with crab, scallops and sea herbs

Avocado 'cannelloni' with crab, scallops and sea herbs comes together with Sugar Syrup, Cream, and Olive Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   Avocado and seafood combine to create a light refreshing take on cannelloni.

2. 2

   Place the tomatoes on the prepared tray and sprinkle the thyme leaves over the top, season with salt and pepper.

3. 3

   Place in the oven and cook for 2 hours until dried out.

4. 4

   Take the white crab meat, checking that there is no shell or cartilage in the meat and then flake it into a bowl, lightly season adding the coriander and mayonnaise.

5. 5

   Mix together and spoon out along the middle of the avocado.

6. 6

   Tightly roll the avocado around the crab meat tying the cling film at each end and then put in the fridge for at least 1 hour.

7. 7

   Gently warm the grapefruit juice with the sugar syrup over a low heat and whisk in the xanthan gum until thickened.

8. 8

   Just before serving, heat a frying pan until very hot, fry the scallops in a little olive oil, for about 1 minute on each side.

9. 9

   Take the cannelloni out of the cling film and place in the centre of the plate, leave whole.

10. 10

    Then place the scallops and sea herbs neatly around the plate.

11. 11

    Garnish with the tomatoes and coriander cress and serve.