Avocado Filled With Marinated Scallops and Mussels

READY IN: 22mins
Top Review by Geema

This recipe is delicious made with the scallops and some shrimp in place of the mussels. I filled an avocado half with the mixture and then sprinkled some peeled, seeded and chopped tomatoes on top as well as some cilantro. It was beautiful. I did have quite a bit of trouble getting the mayonnaise to have a pleasant taste. It seemed a little "bitter" to me and I am guessing that my olive oil was too strong, or perhaps it was the garlic. I just kept adding a splash of vinegar, some mustard and a pinch of sugar, but it never progressed beyond acceptable. The texture was excellent though, and the presentation wonderful.

Ingredients Nutrition

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 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.

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