Moulded Seafood Salad, Shiitake Mushrooms and Avocado Sauce

Ingredients

 * ½ medium Hass California avocado, peeled and diced finely
 * 6 oz small shrimp, shelled and de-veined (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 ½ 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

 * 1) In a medium saucepan of boiling water cook the shrimp and scallops together until they just turn opaque (about 1 to 1½ minutes).
 * 2) Drain in a colander and refresh under cold running water.
 * 3) Dry over paper towels and half the shrimp crosswise.
 * 4) In a large skillet heat ¼ cup of olive oil over high heat.
 * 5) 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).
 * 6) 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).
 * 7) Transfer the mushrooms to a plate and allow to cool.
 * 8) In a large bowl combine the lobster, the crab,the reserved shrimp and the scallops.
 * 9) Stir in the cooled mushrooms, 1 tablespoon of olive oil, the remaining 1 teaspoon of the vinegar and the chopped fresh herbs.
 * 10) Toss well to combine tightly pack the seafood salad into four 3½" to 4" ramekins, cover with plastic wrap and refrigerate for 1 hour.
 * 11) In a blender, combine the avocado, the garlic, the coriander, the lemon juice and thehot pepper sauce.
 * 12) Add the water and blend until smooth.
 * 13) With the machine running add the remaining olive oil in a thin stream and blend until completely incorporated.
 * 14) To serve, unmold the salads, turning the ramekins over (giving them a tap to release the salad) on to 4 cold plates.
 * 15) Spoon a heaping tablespoon of the avocado sauce on either side of the salad and serve immediately.