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SHELLFISH SALAD WITH AVOCADO HOLLANDAISE

1 lb. fresh broccoli, cut into spears
1/2 lb. med. sized prawns
1/2 lb. scallops
Frilly lettuce
1 ripe California avocado, halved, skinned & sliced
1 c. cherry tomatoes, halved
Avocado Hollandaise
Lime wedges (optional)

Steam broccoli over small amount of water for
6-8 minutes or until tender-crisp. Drain and
rinse with cold water. Steam prawns and
scallops over small amount of water for 3-4
minutes or until the prawns turn pink. Cool
and shell prawns; devein if necessary. Line a
platter with lettuce leaves. Arrange broccoli,
prawns, scallops, avocado and tomatoes on
lettuce and serve with Avocado Hollandaise
and lime. Makes 4 servings.

AVOCADO HOLLANDAISE
Combine 1 egg and 2 tablespoons lemon juice
in electric blender. Whirl until frothy and lemon colored.
Slowly add 1/4 cup hot melted butter, whirling at low
speed. Add 1 ripe California avocado (cubed) and
1/2 teaspoon dill weed (optional) and whirl smooth.
Place a piece of transparent wrap directly on surface
and chill until ready to serve (up to 4 hours).
Makes 1 cup.