Avocado Filled With Marinated Scallops and Mussels |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Ingredients:
1 egg yolk |
2 tablespoons white 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 white 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 |
Directions:
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 1/2 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 3/4 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.
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