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
- 1/4 teaspoon black pepper
- Tabasco Sauce
- Olive Oil
- 1 cup dry white wine
- 1 1/2 cups water
- 1 pound fresh mussels
- 4 tablespoons lemon juice
- 1 pound fresh sea scallops
- 6 ripe avocados
- 6 lettuce leaves
- Cilantro
- 1 cup vegetable oil
- fresh parsley (for garnish)
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How to Make Avocado Filled With Marinated Scallops And Mussels
- **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.
- Blend for 1 minute.
- With the machine running, slowly drizzle in 1 cup of vegetable oil in a thin, steady stream until the mixture is thick and emulsified.
- **Cook the Mussels:** In a large saucepan, bring 1 cup dry white wine and 1 cup water to a boil over medium-high heat.
- Add 1 pound fresh mussels, cover, and steam until they open, about 4-5 minutes. Discard any that do not open.
- Remove mussels from the pan, let cool slightly, and remove from their shells.
- **Marinate the Scallops:** In a medium saucepan, combine 1/2 cup water, 2 tablespoons lemon juice, and 1 pound fresh sea scallops.
- Bring to a boil, then immediately remove from heat. Cover and refrigerate for at least 30 minutes.
- Drain the marinated scallops.
- **Combine Seafood:** In a bowl, gently combine the cooked mussels and marinated scallops.
- Stir in 1/2 cup of the homemade mayonnaise.
- Cover and refrigerate for at least 12 hours to allow the flavors to meld.
- **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.
- **Assemble and Serve:** Line 6 plates with lettuce leaves. Place avocado halves, cut-side up, on each plate.
- Spoon the scallop and mussel mixture into the avocado halves, mounding slightly in the center.
- Alternatively, slice the avocados and fan them on top of the lettuce, then divide the scallop mixture among the plates.
- Garnish with fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
5g
Fat
38g
Carbs
5g
