Avocado Filled With Marinated Scallops And Mussels Recipe

Ingredients for Avocado Filled With Marinated Scallops And Mussels

• 1 large egg yolk
• White Wine Vinegar
• 1 teaspoon Dijon mustard
• Garlic Clove
• 1/2 teaspoon salt
• Worcestershire Sauce
• Pepper
• Tabasco Sauce
• Olive Oil
• Dry White Wine
• Water
• 1 pound fresh mussels
• 2 tablespoons lemon juice
• Small Scallop
• Avocados
• Lettuce Leaf
• Cilantro

How to Make Avocado Filled With Marinated Scallops And Mussels

1. **Make the Mayonnaise:** Combine 1 large egg yolk, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a blender or food processor.
2. Blend for 1 minute.
3. With the machine running, slowly drizzle in 1 cup of vegetable oil in a thin, steady stream until the mixture is thick and emulsified.
4. **Cook the Mussels:** In a large saucepan, bring 1 cup dry white wine and 1 cup water to a boil over medium-high heat.
5. Add 1 pound fresh mussels, cover, and steam until they open, about 4-5 minutes. Discard any that do not open.
6. Remove mussels from the pan, let cool slightly, and remove from their shells.
7. **Marinate the Scallops:** In a medium saucepan, combine 1/2 cup water, 2 tablespoons lemon juice, and 1 pound fresh sea scallops.
8. Bring to a boil, then immediately remove from heat. Cover and refrigerate for at least 30 minutes.
9. Drain the marinated scallops.
10. **Combine Seafood:** In a bowl, gently combine the cooked mussels and marinated scallops.
11. Stir in 1/2 cup of the homemade mayonnaise.
12. Cover and refrigerate for at least 12 hours to allow the flavors to meld.
13. **Prepare Avocados:** Carefully cut 6 ripe avocados in half, remove the pits, and rub the cut sides with 2 tablespoons of lemon juice to prevent browning.
14. **Assemble and Serve:** Line 6 plates with lettuce leaves. Place avocado halves, cut-side up, on each plate.
15. Spoon the scallop and mussel mixture into the avocado halves, mounding slightly in the center.
16. Alternatively, slice the avocados and fan them on top of the lettuce, then divide the scallop mixture among the plates.
17. Garnish with fresh parsley before serving.