Avocado Filled With Marinated Scallops and Mussels

Total Time
22mins
Prep 15 mins
Cook 7 mins

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.
Most Helpful

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.

Geema September 30, 2003