Ingredients

14 oz Raw Shrimp (peeled, deveined and cut into 1/2 pieces), patted dry - about 1 1/2 cups

16 oz Raw Petite Patagonian Scallops, patted dry - about 1 cup

3 Large Hass Avocados

2 Tblsp Ghee

1 1/2 cups Paleo Mayo

1 tsp Old Bay Seasoning

2 Tblsp Sriracha 

Directions

Preheat oven to 350°.

Halve avocados with a knife. Remove the pits. Then score the flesh of the avocado with a knife and gently scoop out the meat with a spoon. Place into a medium mixing bowl. Reserve the shells of the avocado. These are what you will stuff your mixture back into.

Flash fry shrimp and scallops in ghee for 3 to 4 minutes over high heat in a nonstick skillet. This is a very quick process. As soon as the shrimp turn pink and the scallops become opaque, take them off of the heat. You do not want to cook them fully because you will stuff the avocados shells and then put them into the oven to bake which complete the cooking process, so do not overcook them initially. With a slotted spoon, remove the partially cooked shrimp and scallops to the mixing bowl. Do not not add any liquid that cooked off the seafood.

In a small bowl, combine mayo, sriracha and Old Bay. Add the mayo mixture to seafood and avocados.

Gently mix until combined and coated.

Line a round 9"cake pan with foil and put the avocado shells inside. I like this best because it helps hold them in place so they don't tip over and lose their stuffing. Now add your avocado and seafood mixture back into the shells. Pack it tightly as you add it by the spoonful. It will mound up very high but continue to pack it in. If you have a little too much, put into a small ramekin and bake in the oven along with your avocados.

It's just as delicious. In this recipe I was able to get all of my mixture back into the avocado shells.

Bake for 30 minutes on top rack of oven until golden brown on top and heated thoroughly.

Serve hot and ENJOY!