Avocado Filled With Marinated Scallops And Mussels

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 1 egg yolk
• 2 tablespoons wine vinegar
• 1 teaspoon dijon mustard
• 1 garlic clove
• 1/2 teaspoon salt
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon pepper
• 1 dash tabasco sauce
• 1 cup olive oil
• 1/2 cup dry wine
• 1 1/2 cups water
• 1 lb mussels, scrubbed and debearded
• 1/4 cup lemon juice
• 1 lb small scallop
• 3 medium avocados, halved and peeled
• 2 tablespoons lemon juice
• curly lettuce leaf, for garnish
• minced cilantro or parsley, for garnish

Recipe

• 1 for mayonnaise.
• 2 combine all ingredients except oil in blender or processor; blend 1 minute.
• 3 with machine running, add oil in a thin, steady stream; continue processing until mixture is thick (can be prepared up to 3 days ahead).
• 4 bring wine and ½ cup water to boil in large saucepan over medium-high heat.
• 5 add mussels.
• 6 cover and cook until mussels just open, about 4 minutes.
• 7 remove mussels from pan.
• 8 cool slightly.
• 9 remove mussels from shells; chill.
• 10 combine remaining 1 cup water, lemon juice and scallops in medium saucepan; bring to boil.
• 11 remove from heat.
• 12 cover and refrigerate until well-chilled.
• 13 drain.
• 14 combine mussels and scallops in bowl.
• 15 stir in ¾ cup mayonnaise.
• 16 cover and refrigerate at least 12 hours (can be prepared 1 day ahead).
• 17 rub peeled avocado halves with 2 tbsp lemon juice to prevent discoloration.
• 18 line 6 plates with lettuce leaves; place avocado, cut side up, on each.
• 19 spoon scallop/mussel mixture into avocados, mounding slightly in center.
• 20 or, slice avocados, fanning on top of lettuce; divide scallop mixture among plates.
• 21 sprinkle with parsley.