Avocado 'Cannelloni' with Crab, Scallops and Sea Herbs

Avocado and seafood combine to create a light refreshing take on cannelloni featuring crab meat and seared scallops.

Healthy Seafood Crab Fine Dining Avocado

Estimated Nutrition

Calories

390.2

kcal / serving

780.4 kcal total

Carbs

19.3g

per serving

38.6 g total

Fat

27.1g

per serving

54.2 g total

Protein

21.3g

per serving

42.6 g total

Cook Time

125

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar Syrup

tsp

Xanthan Gum

CondimentsSauces

tbsp

Mayonnaise

Dairy

tbsp

Cream

Fruits

piece

Avocado

ripe, unbruised

0.5

piece

Lime

juice only

piece

Pink Grapefruit

juice only

NutsSeeds

sprig

Thyme

fresh, leaves picked

Salt

for seasoning

Black Pepper

for seasoning

tbsp

Coriander

fresh, chopped

Sea Salt

to taste

White Pepper

to taste

pinch

Smoked Paprika

tbsp

Coriander Cress

OilsFats

tbsp

Olive Oil

Seafood

piece

Cock Crab

white and brown meat separated

piece

King Scallops

shell and corals removed

Vegetables

200

Cherry Tomatoes

halved

bunch

Sea Herbs

sea aster, sea kale, and purslane

Method

Heat an oven to 140°C and line a baking tray.

Season tomatoes with thyme, salt, and pepper and bake for 2 hours.

Lay out a 30cm square of cling film.

Thinly slice avocado using a mandolin and arrange on cling film with lime juice and seasoning.

Mix white crab meat with coriander and mayonnaise, roll it tightly in avocado, and chill for 1 hour.

Whisk grapefruit juice, sugar syrup, and xanthan gum over low heat until thickened.

Blend brown crab meat, paprika, and cream, then sieve into a piping bag.

Fry scallops in olive oil for 1 minute on each side in a very hot pan.

Unwrap the cannelloni and serve with crab mousse, grapefruit gel, scallops, sea herbs, and tomatoes.