Avocado Filled With Marinated Scallops and Mussels

• 1 egg yolk
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove
• 12 teaspoon salt
• 12 teaspoon Worcestershire sauce
• 14 teaspoon pepper
• 1 dash Tabasco sauce
• 1 cup olive oil
• 12 cup dry white wine
• 1 12 cups water
• 1 lb mussels, scrubbed and debearded
• 14 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

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 1/2 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 3/4 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.

egg yolk, white wine vinegar, mustard, garlic, salt, worcestershire sauce, pepper, tabasco sauce, olive oil, white wine, water, mussels, lemon juice, scallop, avocados, lemon juice, curly lettuce leaf, cilantro

Taken from www.food.com/recipe/avocado-filled-with-marinated-scallops-and-mussels-68051 (may not work)