Ingredients Edit

Directions Edit

  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.
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