Avocado 'cannelloni' with crab, scallops and sea herbs

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

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For the cherry tomatoes

For the avocado ‘cannelloni’

For the scallops

  • 2 pink grapefruit, juice only
  • 1 tbsp sugar syrup
  • 1 tsp of xanthan gum
  • pinch smoked paprika
  • 1 tbsp cream
  • 2 tbsp olive oil
  • 2 large diver-caught king scallops, shell and corals removed
  • selection of sea aster, sea kale & purslane, blanched and kept warm
  • 1 tbsp coriander cress