Avocado Nest with Seafood Filling and Saffron Sauce


  • 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


  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.
This article uses material from the "Avocado Nest with Seafood Filling and Saffron Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License