1. In a medium saucepan of boiling water cook the shrimp and scallops together until they just turn opaque (about 1 to 1 1/2 minutes).
2. Drain in a colander and refresh under cold running water. Dry over paper towels and half the shrimp crosswise.
3. Remove the mushroom stems and quarter the caps if they are large.
4. In a large skillet heat 1 Tbsp. of olive oil over high heat. Add the mushrooms in an even layer, season with salt and white pepper and cook, without turning, until the mushrooms are browned on one side (about 2 minutes).
5. Stir and cook the mushrooms until they are tender (about 1 minute longer), add 1 Tbsp. of the vinegar and cook until the liquid is evaporated (about 10 seconds). Transfer the mushrooms to a plate and allow to cool.
6. In a large bowl combine the lobster, crab, reserved shrimp and the scallops.
7. Stir in the cooled mushrooms, 1 Tbsp. of olive oil, the remaining vinegar and the chopped fresh herbs. Toss well to combine.
8. Tightly pack the seafood salad into 3 1/2" to 4" ramekins, cover with plastic wrap and refrigerate for 1 hour.
9. In a blender, combine the avocado, garlic, coriander, lemon juice and hot pepper sauce. Add the water and blend until smooth. With the machine running add the remaining olive oil in a thin stream and blend until completely incorporated.
10. To serve, unmold the salads, turning the ramekins over (giving them a tap to release the salad) onto chilled plates. Spoon a heaping Tbsp. of the California Avocado sauce on either side of the salad and serve immediately.

Yields: 4

Serving Suggestions:
If desired, serve on a bed of crisp green salad and serve the California Avocado sauce along side.

Beverage Pairings:
Try with a glass of Sauvignon Blanc or a dry Riesling.

*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.