---------- Recipe via Meal-Master (tm) v8.02

     Title: AVOCADO-AND-SCALLOP CEVICHE
Categories: Appetizers, Seafood
     Yield: 8 servings

   1/2 c  Fresh lime juice
     3 tb Peanut oil or vegetable oil
    24    Green peppercorns; crushed
          Salt
          Freshly ground black pepper
   3/4 lb Sea or bay scallops
          - finely chopped
     1 lg Ripe avocado; peeled
     2 tb Fresh chives, chopped
          -or scallions, chopped
    40 sm White mushrooms
   1/4 c  Vegetable oil
     2 tb Fresh lemon juice
     1 md Garlic clove
          - peeled and crushed
          Salt and pepper to taste
          Additional chives, optional
          - (or scallions),
          - for  garnish

 COMBINE THE LIME JUICE, oil, peppercorns, salt and pepper together in a
 glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at
 least 4 hours while they marinate. They should become opaque in this time.
 Mash the avocado until almost smooth, then add it along with the chives or
 scallions to the marinating scallops (do not drain them) and mix well. Set
 aside for at least 1/2 hour, refrigerated. About half an hour before
 serving the scallops, remove the stems from the mushrooms and wipe them to
 remove any dirt. Combine the vegetable oil, lemon juice, garlic, salt and
 pepper in a small bowl, and brush the insides of the mushrooms liberally
 with the mixture. Just before serving, drain the caps and fill with the
 scallop mixture. Garnish with additional chives, if desired.

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