Avocado Filled With Marinated Scallops and Mussels
- Ready In:
- 22mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
-
Mayonnaise
- 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
- For mayonnaise.
- Combine all ingredients except oil in blender or processor; blend 1 minute.
- With machine running, add oil in a thin, steady stream; continue processing until mixture is thick (can be prepared up to 3 days ahead).
- Bring wine and ½ cup water to boil in large saucepan over medium-high heat.
- Add mussels.
- Cover and cook until mussels just open, about 4 minutes.
- Remove mussels from pan.
- Cool slightly.
- Remove mussels from shells; chill.
- Combine remaining 1 cup water, lemon juice and scallops in medium saucepan; bring to boil.
- Remove from heat.
- Cover and refrigerate until well-chilled.
- Drain.
- Combine mussels and scallops in bowl.
- Stir in ¾ cup mayonnaise.
- Cover and refrigerate at least 12 hours (can be prepared 1 day ahead).
- Rub peeled avocado halves with 2 tbsp lemon juice to prevent discoloration.
- Line 6 plates with lettuce leaves; place avocado, cut side up, on each.
- Spoon scallop/mussel mixture into avocados, mounding slightly in center.
- Or, slice avocados, fanning on top of lettuce; divide scallop mixture among plates.
- Sprinkle with parsley.
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Reviews
-
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.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.