Avocado Nest with Seafood Filling and Saffron Sauce

Ingredients

1/2 qt heavy cream

Large pinch of saffron threads, toasted and ground

Salt tt

Freshly ground white pepper tt

20 oz shrimp, peeled, deveined, cut in 1/2-in pieces

20 oz scallops, cut in 1/2-inch pieces

3/4 oz dried tomatoes packed in oil, drained and diced

1/2 Tbs fresh dill, chopped

4 c. fresh lemon juice

6 Avocados (about 3 lbs)

White sesame seeds, toasted, as needed

Black sesame seeds, toasted, as needed

18 flat leaf parsley or chervil sprigs

Directions

Reduce cream by one quarter, about 10 minutes; stir in saffron. Lightly season with salt and pepper; strain. Chill. Mix seafood with tomato and dill; reserve. Just before service, fold in 1/2 cup lemon juice or to taste.

Per Order:

Peel, halve, and seed 1 Avocado. Thinly slice each half lengthwise; brush slices with lemon juice. On a serving plate, overlap avocado slices in a circle, forming a nest. Fill nest with 3/4 c. (5 oz) seafood mixture. Pour 1/4 c. saffron sauce around nest. Garnish each plate with black and white sesame seeds and 3 sprigs of parsley, then serve.