---------- 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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