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