1 lb. fresh broccoli, cut into spears
1/2 lb. med. sized prawns
1/2 lb. scallops
Frilly lettuce
1 ripe California avocado, halved, skinned & sliced
1 c. cherry tomatoes, halved
Avocado Hollandaise
Lime wedges (optional)

Steam broccoli over small amount of water for 6-8 minutes or until tender-crisp. Drain and rinse with cold water. Steam prawns and scallops over small amount of water for 3-4 minutes or until the prawns turn pink. Cool and shell prawns; devein if necessary. Line a platter with lettuce leaves. Arrange broccoli, prawns, scallops, avocado and tomatoes on lettuce and serve with Avocado Hollandaise and lime. Makes 4 servings.

AVOCADO HOLLANDAISE:

Combine 1 egg and 2 tablespoons lemon juice in electric blender. Whirl until frothy and lemon colored. Slowly add 1/4 cup hot melted butter, whirling at low speed. Add 1 ripe California avocado (cubed) and 1/2 teaspoon dill weed (optional) and whirl smooth. Place a piece of transparent wrap directly on surface and chill until ready to serve (up to 4 hours). Makes 1 cup.