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I just returned from Oaxaca again, where I always eat at my favorite seafood restaurant, Marco Polo (Pino Suárez 806, Centro Oaxaca). I always have a difficult time deciding which dishes of Marco’s to order, as there is such an unusual selection. One very simple dish, which makes an excellent starter for a dinner party, or a quick supper with a few quesadillas, is this one for avocados stuffed with bay scallops, which is adapted from my first book, Mexico the Beautiful.
Place the scallops in a bowl and add the lime juice, oregano, cilantro and oil. Season with salt and pepper and let stand for 15-20 minutes or until opaque.
Cut each avocado in half, remove the pit and enlarge the hole left by the pit, by using a melon ball scoop to remove a couple balls of the pulp—there should still be pulp left around the edges of the shell. Reserve the shells. Mix the avocado balls with the scallops and spoon into the avocado shells. If you wish, sprinkle minced chile serrano on top.
Serve each shell on a plate lined with the shredded lettuce.
Note: You could substitute tiny cooked shrimp or shredded crabmeat for the scallops. However, you will need to only mix the seafood with the lime juice mixture before stuffing the avocados.
Serves 6
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