California Avocado Nest with Seafood Filling and Saffron Sauce

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California Avocado Nest with Seafood Filling and Saffron Sauce



Serving Size: 12

1 quart heavy cream
As needed Large pinch of saffron threads, toasted and ground
As needed Salt, as needed
As needed Freshly ground white pepper, as needed
2 lbs. and 4 ounces shrimp (36 to 40 count), peeled, deveined, cut in 1/2-inch pieces
2 lbs. and 4 ounces scallops, cut in 1/2-inch pieces
1 1/2 oz. dried tomatoes packed in oil, drained and diced
1 Tbsp. fresh dill, chopped
1/2 cup fresh lemon juice
12 California Avocados (about 6 lbs.)
As needed White sesame seeds, toasted, as needed
As needed Black sesame seeds, toasted, as needed
36 flat leaf parsley or chervil sprigs

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Reduce cream by one quarter, about 10 minutes; stir in saffron.
  2. Lightly season to taste with salt and pepper; strain. Chill.
  3. Mix seafood with tomato and dill; reserve.
  4. Just before service, fold in 1/2 cup lemon juice or to taste.
  5. Per Order:
  6. Peel, halve, and seed 1 avocado. Thinly slice each half lengthwise; brush slices with lemon juice.
  7. On a serving plate, overlap avocado slices in a circle, forming a nest.
  8. Fill nest with 3/4 cup (5 ounces) seafood mixture.
  9. Pour 1/4 cup saffron sauce around nest.
  10. Garnish with black and white sesame seeds and 3 sprigs of parsley.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving
Nutrition Information per Serving: 830 calories, 67g of fat, 265mg of cholesterol, 320mg of sodium, and 39g of protein.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


(1 Ratings)