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.