½

cup

lime juice

3

Tbs

vegetable oil

1

Tbs

peppercorns; crushed

1

tsp

salt; or as desired

1

tsp

freshly ground black pepper; or as desired

340

g

scallops; chopped finely

1

large

avocado; peeled

2

Tbs

chives; chopped finely

40

small

button mushrooms

¼

cup

vegetable oil

2

Tbs

lemon juice

1

clove

garlic; peeled and crushed

1

pinch

salt; to taste

1

pinch

black pepper; to taste

½

cup

chives; for garnishing

1

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.

2

Mash the avocado until almost smooth, then add it along with the chives to the marinating scallops, do not drain them, and mix well.

3

Set aside for at least ½ hour, refrigerated. About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt.

4

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.

5

Just before serving, drain the caps and fill with the scallop mixture. Garnish with additional chives, if desired.