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 ½-inch pieces
 * 2 pounds and 4 ounces scallops, cut in ½-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

 * 1) Reduce cream by one quarter, about 10 minutes; stir in saffron.
 * 2) Lightly season to taste with salt and pepper; strain.
 * 3) Chill.
 * 4) Mix seafood with tomato and dill; reserve.
 * 5) Just before service, fold in ½ cup lemon juice or to taste.
 * 6) Per order: peel, halve, and seed 1 avocado.
 * 7) Thinly slice each half lengthwise; brush slices with lemon juice.
 * 8) On a serving plate, overlap avocado slices in a circle, forming a nest.
 * 9) Fill nest with ¾ cup (5 ounces) seafood mixture.
 * 10) Pour ¼ cup saffron sauce around nest.
 * 11) garnish with black and white sesame seeds and 3 sprigs of parsley.