Moulded Seafood Salad, Shiitake Mushrooms and Avocado Sauce

Ingredients

 * ½ medium Hass California avocado, peeled and diced finely
 * 6 oz small Shrimp, shelled and deveined (about 20 Shrimp)
 * 4 oz bay Scallops
 * ½ Cup plus 1 tablespoon of olive oil
 * 1 Pound fresh shiitake Mushrooms, stems removed and caps quartered if they are large
 * ½ tsp salt
 * ¼ tsp freshly ground white pepper
 * 1 Tbsp plus 1 teaspoon balsamic vinegar
 * ¼ Pound cooked lobster meat cut into a small dice (from a 1 to 1/2 lb lobster)
 * ½ Pound lump crabmeat, picked over to remove any cartilage
 * 1 Tbsp mixed chopped fresh herbs (basil, parsley, tarragon and chives)
 * 1 small garlic clove, minced
 * 1 tsp chopped coriander
 * 1 tsp fresh lemon juice
 * 2 drops hot pepper sauce
 * ¼ Cup water

Directions
In a medium saucepan of boiling water cook the Shrimp and Scallops together until they just turn opaque (about 1 to 1 1/2 minutes).

Drain in a colander and refresh under cold running water.

Dry over paper towels and half the Shrimp crosswise.

In a large skillet heat 1/4 cup of olive oil over high heat.

Add the Mushrooms in an even layer, season with salt and pepper and cook, without turning, until the Mushrooms are browned on one side (about 2 minutes).

Stir and cook the Mushrooms until they are tender (about 1 minute longer), add 1 tablespoon of the vinegar and cook until the liquid is evaporated (about 10 seconds).

Transfer the Mushrooms to a plate and allow to cool.

In a large bowl combine the lobster, the crab,the reserved Shrimp and the Scallops.

Stir in the cooled Mushrooms, 1 tablespoon of olive oil, the remaining 1 teaspoon of the vinegar and the chopped fresh herbs.

Toss well to combine

Tightly pack the seafood salad into four 3 1/2" to 4" ramekins, cover with plastic wrap and refrigerate for 1 hour.

In a blender, combine the avocado, the garlic, the coriander, the lemon juice and the hot pepper sauce. Add the water and blend until smooth.

With the machine running add the remaining olive oil in a thin stream and blend until completely incorporated.

To serve, unmold the Salads, turning the ramekins over (giving them a tap to release the salad) on to 4 cold plates.

Spoon a heaping tablespoon of the avocado sauce on either side of the salad and serve immediately.