Avocado Nest with Seafood Filling and Saffron Sauce

Ingredients

 * 1 quart heavy cream
 * Large pinch of saffron threads, toasted and ground
 * Salt, as needed
 * Freshly ground white pepper, as needed
 * 2 Pounds and 4 ounces shrimp (36 to 40 count), peeled, deveined, cut in 1/2-inch pieces
 * 2 Pounds and 4 ounces scallops, cut in 1/2-inch pieces
 * 1 ½ oz dried tomatoes packed in oil, drained and diced
 * 1 Tbsp fresh dill, chopped
 * ½ Cup fresh lemon juice
 * 12 California Avocados (about 6 lbs.)
 * White sesame seeds, toasted, as needed
 * Black sesame seeds, toasted, as needed
 * 36 flat leaf parsley or chervil sprigs

Directions
Reduce cream by one quarter, about 10 minutes; stir in saffron.

Lightly season to taste with salt and pepper; strain. Chill.

Mix seafood with tomato and dill; reserve.

Just before service, fold in 1/2 cup lemon juice or to taste.

Per Order:

Peel, halve, and seed 1 avocado. Thinly slice each half lengthwise; brush slices with lemon juice.

On a serving plate, overlap avocado slices in a circle, forming a nest.

Fill nest with 3/4 cup (5 ounces) seafood mixture.

Pour 1/4 cup saffron sauce around nest.

Garnish with black and white sesame seeds and 3 sprigs of parsley.